Spinach Souffle Stuffed Mushrooms - cooking recipe

Ingredients

1 (12 oz.) pkg. frozen spinach souffle, thawed
12 to 18 large mushrooms
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrot
1/4 c. chopped parsley
2 to 3 cloves minced garlic
1/4 c. cooked, crumbled bacon
3/4 c. cooked and chopped Italian sausage
1/2 tsp. dry mustard
1/2 tsp. lemon-pepper seasoning
1/2 c. grated Parmesan cheese
3 to 4 Tbsp. butter, margarine or olive oil
3 or 4 dashes hot sauce or 1/8 tsp. cayenne pepper
melted butter or margarine

Preparation

Preheat oven to 375\u00b0.
In saucepan, using 3 tablespoons butter or oil, saute the onion, garlic, celery and carrot until softened. Add the parsley, mustard, cooked bacon, cooked sausage and the lemon-pepper seasoning.
Remove the stems from the mushrooms and chop finely.
Then saute them in 1 tablespoon butter until softened and any water they release is cooked away.
Mix them with the rest of the stuffing mixture.