Louisiana Stuffed Mushrooms

2 dozen large mushrooms with stem removed 1 medium onion finely diced 1 stalk celery finely diced 5 garlic cloves finely chopped 18 inch loaf French bread cut into crouton size squares1 cup water 1 tablespoon salt

1 bell pepper finely diced 1 bunch green onions finely diced 1 egg 1 tablespoon chicken bouillon 2 tablespoons olive oil 2 tablespoons the "original" Louisiana Hot Sauce

Sauté all of the vegetables in olive oil, add the garlic five minutes before the vegetables are finished cooking. Combine water and chicken bouillon and bring to a boil. When the mixture begins to boil, turn off heat. In large mixing bowl combine the bread, vegetables, egg, hot sauce, seasonings, and chicken flavored water. Mix with a whisk until the mixture resembles a corn bread stuffing mixture. Stuff the mushrooms, cover and bake in the oven at 325 degrees for five minutes or until the mushrooms are soft.