Stuffed Mushrooms

Cook 6 slices chopped bacon; drain on paper towels. Pour off the excess fat and add 1 cup finely chopped onion and 1 finely chopped celery rib; cook until softened. Stir in 1/2 cup finely chopped apple, 1 finely chopped slice toasted sandwich bread and the bacon. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes.

Bake 16 white stuffer mushrooms in a 375° oven for 10 minutes; drain. Puree 1/3 cup olive oil, 1/4 cup grated parmesan cheese, 1 clove garlic, 3 jarred anchovy fillets, 2 tablespoons lemon juice, 2 tablespoons mayonnaise and 1 teaspoon Worcestershire sauce. Toss with 1 1/2 cups shredded romaine lettuce. Fill the mushrooms.

Discard the casings from 1/2 pound Italian sausages and cook until barely pink; finely chop. Add 1 cup finely chopped onion and 1/2 cup finely chopped bell pepper to the pan and cook until softened. Stir in the sausage, 2 tablespoons Italian breadcrumbs and 1/4 cup chopped parsley; season with salt and pepper. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes.

Cook 1/4 cup finely chopped onion in 1 tablespoon olive oil until softened. Stir in 1/2 pound ground beef and 2 tablespoons Worcestershire sauce; season with salt and pepper and cook until barely pink. Fill 16 white stuffer mushrooms. Top each with a 2-inch square of sliced cheddar cheese. Bake in a 375° oven for 15 minutes. Dollop with ketchup.

Microwave 2 baking potatoes on high heat until tender, about 8 minutes. Peel, then mash with 1/4 cup each butter and heavy cream; season with salt and pepper. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes. Let cool slightly, then top with sour cream and snipped chives.

Combine 1/2 cup cream cheese, 1/2 cup grated parmesan cheese and 1/2 teaspoon ground nutmeg; season with salt and pepper. Stir in one 10-ounce box frozen spinach, thawed and squeezed dry. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes.