Italian Stuffed Mushrooms

4 slices bacon, diced
24 large mushrooms
1/4 pound fully cooked ground ham
2 tablespoons fresh parsley
1/4 cup grated Parmesan cheese
1 cup garlic and onion croutons
1 cup shredded mozzarella cheese
1 medium tomato, chopped
1/2 teaspoon oregano

In a skillet, cook the bacon until crisp.

Meanwhile, remove mushrooms stems from caps; set caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings, saute for 2 to 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�F for 12 to 15 minutes or until the mushrooms are tender.