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Italian Stuffed Mushrooms

 Italian Stuffed Mushrooms
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
15 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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 stuffed mushrooms equals 88 calories,

2 of 2

Italian Stuffed Mushrooms (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 14 mg cholesterol, 217 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.