Italian Stuffed Mushrooms

• 4 bacon strips, diced
• 24 to 30 lg. fresh mushrooms
• 1/4 lb. ground, fully cooked ham
• 1 med. tomato, finely chopped
• 1 c. onion and garlic salad croutons, crushed
• 1 c. (4 oz.) shredded mozzarella cheese
• 1/4 c. grated Parmesan cheese
• 2 Tsp. minced fresh parsley
• 1-1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano

1. In a skillet, cook the bacon until crisp.
2. Meanwhile, remove mushroom stems from caps; set caps aside.
3. Mince half the stems and discard the rest.
4. Add minced stems to bacon and drippings, saute for 2-3 minutes.
5. Remove from the heat and stir in remaining ingredients.
6. Firmly stuff into mushroom caps.
7. Place in a greased 15 in. x 10 in. x 1 in. baking pan.
8. Bake at 425 degrees for 12 - 15 minutes or until the mushrooms are tender.

bacon, fresh mushrooms, ground, tomato, onion, mozzarella cheese, parmesan cheese, parsley, fresh oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64827 (may not work)