Italian Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. Ingredients:
4 bacon strips, diced |
30 large fresh mushrooms |
1 cup onion and garlic salad croutons, crushed |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 medium tomato, finely chopped |
1/4 pound ground fully cooked ham |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
2. 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 for 2-3 minutes. Remove from the heat. Stir in the remaining ingredients.
3. Firmly stuff crouton mixture into mushroom caps. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until mushrooms are tender. Yield: 15 servings.
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