Ingredients
4 bacon strips, diced30 large fresh mushrooms1 cup onion and garlic salad croutons, crushed1 cup shredded part-skim mozzarella cheese1 medium tomato, finely chopped1/4 pound ground fully cooked ham1/4 cup grated Parmesan cheese2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
Preparation
Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
Remove stems from 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 remaining ingredients.
Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.
