Stuffed Mushrooms

[Roxy]

Stuffed Mushrooms:

 

25 mushrooms

2 strips bacon

1/4 lb. sausage

1 small onion, diced

1/2 stalk celery, chopped

3-4 drops hot sauce

1 T. Old Bay

3-4 T. toasted bread crumbs

Corn oil

3-4 drops Worcestershire Sauce

 

Remove stems from mushrooms; hollow out center of cap, save and add to filling. In sauté pan, cook bacon until almost done. Remove drippings from pan. Add sausage and cook for 10 minutes, break sausage into small pieces. Add onions and stir for several minutes. Add celery, hot sauce, Worcestershire Sauce, mushroom pieces, bacon (crumbled) and Old Bay. Stir and cook vegetables until soft. Add enough liquid from pan and bread crumbs to bind all ingredients together. Stir for 1 minute, careful not to burn. Paint mushroom caps with oil. Place in a 8x13-inch pan and spoon tsp. of filling in each cup. Broil for 10-12 minutes.