Italian Stuffed Mushrooms Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 each: Strips Bacon, diced
-croutons, crushed
24: -30 Large Fresh mushrooms,
1 cup: Shredded mozzarella cheese,
1/4 lbs: Ground fully cooked ham,
-, 4 oz.
2 T: Minced fresh parsley,
1 medium: Tomato, finely chopped
1/4 cup: Grated Parmesan cheese,
1 1/2 t: Minced fresh oregano OR,
1 cup: Onion and garlic salad,
1/2 t: Dried oregano,
Directions:
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 2-3 minutes.
Remove from the heat and stir in remaining ingredients. Firmly stuff
into mushroom caps. Place in a greased jelly roll pan. Bake at 425
degrees for 12-15 minutes or until the mushrooms are tender. Yield: 2
1/2-3 dozen. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY:
Jim Bodle 10/94
Submitted By JIM BODLE On 10-19-94
Source from luhu.jp
stems from caps; set caps aside. Mince half the stems and discard the
rest. Add minced stems to bacon and drippings, saute 2-3 minutes.
Remove from the heat and stir in remaining ingredients. Firmly stuff
into mushroom caps. Place in a greased jelly roll pan. Bake at 425
degrees for 12-15 minutes or until the mushrooms are tender. Yield: 2
1/2-3 dozen. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY:
Jim Bodle 10/94
Submitted By JIM BODLE On 10-19-94
Source from luhu.jp