4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 pound ground fully cooked ham
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
1 cup onion and garlic salad croutons, crushed
1 cup (4 ounces) shredded mozzarella cheese
1 medium tomato, finely chopped
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
In a skillet, cook the bacon until crisp. Meanwhile, remove mushroom stems from caps; set caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings, sauté for 2 to 3 minutes. Remove from the heat and stir in remaining ingredients. Bake at 425 degrees for 12to 15 minutes or until the mushrooms are tender.
Makes 2 1/2 to 3 dozen.
Virginia Slater, Taste of Homes Field Editor
Thursday, October 21, 1999
