Italian Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

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, saute for 2-3 minutes.
Remove from the heat and stir in remaining ingredients.
Firmly stuff 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 the mushrooms are tender.