Itallian Stuffed Mushrooms

4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 lbs ground fully cooked ham
1 medium tomato, finely chopped
1 cup onion and garlic salad croutons, crushed
1 cup (4oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

In 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 mins.  Remove from the heat and stir in remaining ingredients.  Firmly stuff into mushroom caps.  Place in a greased 10x15 baking sheet.  Bake at 425 degrees for 12-15 mins or until the mushrooms are tender.