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Categories:
mushrooms lean bacon pork sausage onions celery hot sauce Worcestershire sauce Bay seasoning breadcrumbs corn oil
Viewed: 55 - Published at: 3 years agoIngredients
- 125 mushrooms
- 1 lb lean bacon, chopped
- 1 lb pork sausage
- 5 onions, finely diced (about 2 cups)
- 1 lb celery, finely diced
- 2 tablespoons hot sauce (Louisanna style)
- 2 tablespoons Worcestershire sauce
- 5 teaspoons Old Bay Seasoning
- 1 1/2 cups breadcrumbs, toasted (we used Italian)
- 1 cup corn oil
Method
- 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.
- Heat a heavy frying pan over medium high flame. Add bacon pieces & cook until almost done.(cooked but not crumbly).
- Remove bacon from pan and set aside. Pour off all the bacon drippings & reserve.
- Add sausage to the pan and cook over medium heat for 10 minutes or until no longer pink. Break up the sausage as it cooks.
- Stir onion & celery into sausage.
- Add hot sauce, Worcestershire, reserved mushroom pieces, cooked bacon, and the OLD BAY(R) Seasoning.
- Stir and cook until all vegetables are soft, about 4 minutes.
- Add bread crumbs to pan and carefully mix. If necessary, add bacon drippings to mixture to bind all ingredients together to achieve a stuffing consistency.
- 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 stuffing into each cap.
- At this point, these can be covered & refrigerated for later use. If chilled, bring back to room temp before proceeding.
- Broil until lightly browned or bake at 350°F for 10 to 12 minutes.
