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Italian Stuffed Mushrooms Recipe

Italian Stuffed Mushrooms Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:15 servings


  • 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


  • 1. Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
  • 2. 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 2-3 minutes. Remove from heat. Stir in remaining ingredients.
  • 3. Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender. Yield: 15 servings.

Nutritional Facts

2 each: 88 calories, 6g fat (3g saturated fat), 14mg cholesterol, 217mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 5g protein.

Reviews for Italian Stuffed Mushrooms

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justmbeth User ID: 1196484 228158
Reviewed Jun. 18, 2015

"These are good. Stuffing did have an Italian flair. Loved the tomato in there."

sswimmomm User ID: 867571 215832
Reviewed Dec. 24, 2014

"Been making these for years they are truly gourmet restaurant quality---divine!!!"

sunsharp User ID: 5977413 8406
Reviewed May. 7, 2011

"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!"

donitalouise User ID: 3487965 7410
Reviewed Apr. 14, 2009

"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."

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Wine Pairings

Light-Bodied White Wine

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