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Italian Stuffed Mushrooms Recipe

Italian Stuffed Mushrooms Recipe photo by Taste of Home

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Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. —Virginia Slater, West Sunbury, Pennsylvania

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Italian Stuffed Mushrooms Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

15 15 30

Ingredients

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
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Directions

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 (save the remaining for another use). 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° for 12-15 minutes or until mushrooms are tender. Yield: 15 servings.

Nutritional Facts 2 stuffed mushrooms equals 88 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 217 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Italian Stuffed Mushrooms in Taste of Home August/September 1994, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Italian Stuffed Mushrooms

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Reviewed on May. 07, 2011 by sunsharp

I have been making these since it came out in the magazine many years ago. These mushrooms are wonderful and loved by all who tries them. You can't make enough!

Reviewed on Apr. 14, 2009 by donitalouise

Easy to make and so delicious! Fed them to my Bunco group and they absolutely loved the flavor. I had to make a dozen copies of the recipe for them. This will be my tradition when it's my turn for hosting the game.