Spinach Souffle Stuffed Mushrooms

• 1 (12 oz.) pkg. frozen spinach souffle, thawed
• 12 to 18 large mushrooms
• 1/2 c. finely chopped onion
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped carrot
• 1/4 c. chopped parsley
• 2 to 3 cloves minced garlic
• 1/4 c. cooked, crumbled bacon
• 3/4 c. cooked and chopped Italian sausage
• 1/2 tsp. dry mustard
• 1/2 tsp. lemon-pepper seasoning
• 1/2 c. grated Parmesan cheese
• 3 to 4 Tbsp. butter, margarine or olive oil
• 3 or 4 dashes hot sauce or 1/8 tsp. cayenne pepper
• melted butter or margarine

1. Preheat oven to 375u0b0.
2. In saucepan, using 3 tablespoons butter or oil, saute the onion, garlic, celery and carrot until softened. Add the parsley, mustard, cooked bacon, cooked sausage and the lemon-pepper seasoning.
3. Remove the stems from the mushrooms and chop finely.
4. Then saute them in 1 tablespoon butter until softened and any water they release is cooked away.
5. Mix them with the rest of the stuffing mixture.

frozen spinach souffle, mushrooms, onion, celery, carrot, parsley, garlic, bacon, italian sausage, dry mustard, lemonpepper seasoning, parmesan cheese, butter, cayenne pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866826 (may not work)