Italian Stuffed Mushrooms Recipe

5 4 5
Italian Stuffed Mushrooms Recipe
Italian Stuffed Mushrooms Recipe photo by Taste of Home
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Italian Stuffed Mushrooms Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 bacon strips, diced
  • 24 to 30 large fresh mushrooms
  • 1/4 pound ground fully cooked ham
  • 2 tablespoons minced fresh parley
  • 1/4 cup grated Parmesan cheese
  • 1 cup onion and garlic salad croutons, crushed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 medium tomato, finely chopped
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon 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 for 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° for 12-15 minutes or until the mushrooms are tender. Yield: 15 servings.
Originally published as Italian Stuffed Mushrooms in Taste of Home August/September 1994, p33

Nutritional Facts

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

  • 4 bacon strips, diced
  • 24 to 30 large fresh mushrooms
  • 1/4 pound ground fully cooked ham
  • 2 tablespoons minced fresh parley
  • 1/4 cup grated Parmesan cheese
  • 1 cup onion and garlic salad croutons, crushed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 medium tomato, finely chopped
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  1. 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 for 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° for 12-15 minutes or until the mushrooms are tender. Yield: 15 servings.
Originally published as Italian Stuffed Mushrooms in Taste of Home August/September 1994, p33

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Reviews forItalian 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."

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

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

MY REVIEW
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!"

MY REVIEW
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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