10 bacon strips, raw
1 1/4 pounds sausage, ground, lean
5 onions, chopped
1 pound celery, chopped
2 tablespoons hot sauce
2 tablespoons worcestershire sauce
5 teaspoons OLD BAY® Seasoning
1 1/2 cups bread crumbs, toasted
1 cup corn oil
Rinse mushrooms in a colander. Pat dry with paper towels. Remove the
stem from each mushroom then hollow out the center of each mushroom
cap. Set caps aside. Finely dice the stems and pieces. Reserve.
Cut bacon strips into small pieces. Cook bacon until almost done.
Remove bacon from pan and reserve. Remove all drippings from the
Add sausage to the pan and cook over medium heat for 10 minutes.
Break the sausage up as it cooks. Thinly dice onion and stir into
sausage. Add celery, hot sauce, Worcestershire, reserved mushroom
pieces, cooked bacon, and the OLD BAY® Seasoning. Stir and cook
until all vegetables are soft.
Add bread crumbs to pan, and carefully mix. If necessary, add bacon
drippings to mixture to bind all ingredients together.
Pour oil into a small bowl. Dipping a pastry brush into the oil,
paint the outside of each mushroom cap. Place the caps on a sheet
pan hollowed side up. Place an equal portion of the cooked meat and
vegetables into each cap.
Broil until lightly browned or bake at 350° F. for 10 to 12 minutes.
YIELD: 25 Servings