Mushrooms Casino for a Crowd

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I don't really care for mushrooms but I love these little gems. This is another one of the recipes from my recent cooking for 50 adventure.

Ingredients Nutrition

Directions

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

I agree these are a crowd-pleaser. I remember making something akin to this recipe yrs ago & the most notable thing about them was the promise they could be made well ahead, cooked, frozen & reheated in the microwave. I wasn't serving 50, but I did make a generous amt of these "guys" for DH & I to savour tonite w/our pizza & then froze the rest for another dy. My celery didn't look that good, so I left it out. I didn't have & couldn't find Old Bay Seasoning, so I added garlic as I always do, a bit of Worcestershire for its smoky flavour & used crushed Pepperidge Farm Dressing Mix for breadcrumbs as I love the sage flavour. Thx for posting. — Jul 11, 2006

twissis July 12, 2006