We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to firstname.lastname@example.org.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 pound ground filly 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
Ina 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 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees for 12-15 minutes or until the mushrooms are tender.