I love stuffed mushrooms, but it always seemed to be something we ordered as an appetizer when we go out to eat. I have always been kind of apprehensive about trying a recipe because they seemed like they would be complicated… but they were so easy! And seriously so yummy! If you are looking for something to go with your spaghetti at dinner, do these as a side!
- 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, (Quick Tip: I couldn’t find this at the store, so I got ham lunch meat, and put it in the food processor and ground my own ham and it work just the same)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
Remove stems from mushrooms; set caps aside. Finely chop half of the stems (discard other half of stems). Add chopped stems to drippings with bacon; saute for 2-3 minutes. Remove from the heat. Stir in the remaining ingredients.
Firmly stuff crouton mixture into mushroom caps. Place in a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 425 degrees for 12-15 minutes or until mushrooms are tender.
Recipe from The Taste of Home Cookbook