By David De Jong
1 Lb. Mushrooms (small – medium)
1/2 Medium Onion (Diced Fine)
1 Celery Stalk (Diced Fine)
1/2 Cup Sour Cream
1/2 Lb. Bacon (Cut into 1/4” bits)
1/2 Cup Bread Crumbs
1 TBS Worcestershire Sauce
Brown Bacon to crisp.
Remove bacon, drain well, allow to cool and chop into finer bits.
Drain excess bacon fat leaving 2-3 tablespoons in pan to prepare onions, celery and mushroom stems.
Remove stems from mushrooms caps.
Dice stems into fine pieces.
Sauté Onion, Celery, Mushroom stem pieces, and Worcestershire, in bacon fat until tender.
Combine Sautéed mixture, Bacon Bits, Sour Cream, and Bread Crumbs in bowl.
Use a teaspoon to fill & mound mushroom caps with stuffing.
Place stuffed mushroom caps in 9×11 baking dish.
Bake (uncovered) in 350° oven for 20-30 minutes and enjoy.