Mushrooms Casino for a Crowd

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“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.”
1hr 15mins
125 appetizers

Ingredients Nutrition


  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.

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