Italian Stuffed Mushrooms Featuring Ham, Bacon, and Cheese

A tempting treat on the appetizer tray: figure two or three per person. Too good for kids so don't try to coerce them into it either. More for you and me--and we know how good these can be!

• Ready In: 32 mins
• Serves: 10
• Yields: 30 appetizers

Ingredients

• 4  bacon, slices diced
• 1  tablespoon  reserved bacon grease
• 30  large fresh mushrooms
• 1  cup  onion & garlic salad crouton, crushed
• 1  cup  shredded mozzarella cheese
• 1  medium tomatoes, finely chopped (optional)
• 2  slices  thinly sliced ham, finely chopped
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon dried parsley
• 1⁄2 teaspoon dried oregano

Directions

1. In a frying pan, cook bacon over medium heat until crisp. Remove from pan to a paper-towel covered plate. Reserve 1 tablespoon bacon grease in the pan.
2. While the bacon is sizzling, remove stems from mushrooms; set caps aside; finely chop HALF of the stems (use remaining stems for something else).
3. Add chopped stems to drippings WITH bacon; saute for 2-3 minutes.
4. Preheat oven to 425*. Grease a cookie sheet; set aside,.
5. Remove frying pan from heat, stir in remaining ingredients.
6. Firmly stuff bacon mixture into mushroom caps; place caps on prepared cookie sheet.
7. Bake for 12-15 minutes or mushrooms are tender.