4 BACON STRIPS, DICED<> 24 to 30 LARGE FRESH MUSHROOMS<>1/4 POUND GROUND FULLY COOKED HAM<>1 MEDIUM TOMATO, FINELY CHOPPED<> 1 CUP ONION AND GARLIC SALAD CROUTONS, CRUSHED<>1 CUP (4 OUNCES) SHREDDED MOZZARELLA CHEESE<>1/4 CUP GRATED PARMESAN CHEESE<>2 TABLESPOONS MINCED FRESH PARSLEY<>1 1/2 TEASPOONS MINCED FRESH OREGANO OR 1/2 TEASPOON DRIED OREGANO<> (IN A SKILLET, COOK BACON UNTIL CRISP, MEANWHILE, REMOVE MUSHROOMS STEMS FROM CAPS SET ASIDE.MINCE HALF THE STEMS AND DISCARD THE REST. ADD MINCED STEMS TO BACON AND DRIPPINGS. (SAUTE FOR 2 to 3 MINUTES. REMOVE FROM HEAT AND STIR IN REMAINING INGREDIENTS) FIRMLY (STUFF INTO MUSHROOM CAPS) PLACE IN A (GREASED 15inx10inx1in BAKING DISH)---BAKE AT 425degreesF for 12-15 MINUTES OR UNTIL MUSHROOMS are TENDER.---YIELD<>2 -2 1/2 DOZEN> HEARTY FLAVOR!!
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