I use this delicious recipe that I got from my brother for special occasions. These appealing bites get hearty flavor from the ham, bacon and cheese.
—VIRGINIA SLATER WEST SUNBURY, PA
START TO FINISH: 30 MIN. • MAKES: 15 SERVINGS
4 bacon strips, diced
30 large fresh mushrooms
1 cup onion and garlic salad croutons, crushed
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, finely chopped
1/4 pound ground fully cooked ham
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1. Preheat oven to 425°. In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon to paper towels; drain, reserving 1 tablespoon drippings.
2. Remove the stems from the mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in the remaining ingredients.
3. Firmly stuff crouton mixture into the mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until the mushrooms are tender.