[unicornlover]

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.