Mushrooms Casino For A Crowd - cooking recipe

Ingredients

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

Preparation

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\u00b0F for 10 to 12 minutes.