October 9, 2004
4 bacon strips, diced
2 T. fresh parsley, chopped
3/4 t. oregano
Cook bacon until crisp. Remove stems from mushrooms, set caps aside. Mince half the stems and discard the rest. Saute stems in bacon fat for 2 minutes. Add remaining ingredients, except mushroom caps. Blend well. Fill caps with mixture, firmly. Place in a greased baking pan. Bake 12/15 minutes at 425*
A mixed feeling is when you see your mother-in-law backing off a cliff in your new car.
26ish large fresh mushrooms
1/4lb. cooked ground ham1 medium Roma tomato, chopped fine
1 c. croutons, crushed, any garlic flavor
1 c. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese2 T. fresh parsley, chopped
3/4 t. oregano
Cook bacon until crisp. Remove stems from mushrooms, set caps aside. Mince half the stems and discard the rest. Saute stems in bacon fat for 2 minutes. Add remaining ingredients, except mushroom caps. Blend well. Fill caps with mixture, firmly. Place in a greased baking pan. Bake 12/15 minutes at 425*
A mixed feeling is when you see your mother-in-law backing off a cliff in your new car.
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