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1
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.
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2
Heat a heavy frying pan over medium high flame. Add bacon pieces & cook until almost done.(cooked but not crumbly).
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3
Remove bacon from pan and set aside. Pour off all the bacon drippings & reserve.
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4
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.
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5
Stir onion & celery into sausage.
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6
Add hot sauce, Worcestershire, reserved mushroom pieces, cooked bacon, and the OLD BAY(R) Seasoning.
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7
Stir and cook until all vegetables are soft, about 4 minutes.
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8
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.
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9
Pour oil into a small bowl. Dipping a pastry brush into the oil, paint the outside of each mushroom cap.
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10
Place the caps on a sheet pan hollowed side up.
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11
Place an equal portion of the stuffing into each cap.
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12
At this point, these can be covered & refrigerated for later use. If chilled, bring back to room temp before proceeding.
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13
Broil until lightly browned or bake at 350u00b0F for 10 to 12 minutes.
