ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
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

bottom navigation bar Terms of Use  Privacy Policy