Owens Stuffed Mushrooms - cooking recipe

Ingredients

2 doz. large mushrooms (1 1/2-inch)
4 strips thin sliced bacon
1 lb. Owens regular sausage
1 small onion, chopped fine
1 tsp. fennel seed, toasted in a dry, hot skillet
2/3 c. dry white wine

Preparation

Turn each mushroom upside down and remove the stem.
Using a spoon, hollow
out the inside of each, making a cup.
Save the hollowed out portion of the mushroom and the tender portion of the stem.
Place the mushrooms on a lightly greased baking pan, cup side up.
Cut each bacon strip into 6 pieces.
In the bottom of each mushroom cap, you will place a piece of bacon.
Next, put one tablespoon of wine in each mushroom and set aside the remaining wine.