This recipe will make approximately 50 mushrroms.
1/2 lb bacon
1/2 lb thick sliced ham
1/2 lb thick sliced cheese
2 medium tomatoes
2 cups italian seasoned bread crumbs
2 1/2 cups Extra Virgin Olive Oil w/ an additional 1 1/2 cups reserved
large button mushrooms
1 T Garlic Power
1 T Italian Seasoning

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Preheat Oven to 350 degrees
Destem Mushroom reserving caps for stuffing. Chop stems in food processor.
Using the 2 1/2 cups of EVOO dip caps and place on cookie sheet pan. Cook for 10 mins and cool leaving oven on for next baking.
Mince Bacon and cook in frying pan until crisp. Add chopped stems and mix.
Small cube ham, cheese and tomatoes.
Combine bacon mixture with ham, cheese and tomatoes in large mixing bowl.
Add bread crumbs and mix until mixture has a meatball consistancy adding olive and bread crumbs if needed.
Stuff caps and place back into oven for an additional 30 mins.