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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Italian Stuffed Mushrooms

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



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