Shelly's Recipe

ITALIAN STUFFED MUISHROOMS V

Category: Stuffed Mushrooms

4 strips bacon or pancetta, cook crisp
24-30 large mushrooms, stems removed and chopped
1/4 lb ground ham or prosciutto
2 tbsp minced fresh parsley
1/4 cup grated Romano or parmesan cheese
1 cup onion and garlic salad croutons, crushed
1 cup shredded mozzarella cheese
1 medium tomato, seed and finely chopped
1/2 tsp dried oregano

Add minced mushroom stems to the bacon and drippings, saute for 2-3 minutes. Remove from heat and stir in remaining ingredients. Firmly stuff into mushroom caps. Place in a greased jelly-roll pan. Bake at 425 for 12-15 minutes or until mushrooms are tender.