Fall
by: Anna Francese Gass
November10,2016
4.6
7 Ratings
- Serves 8 to 10 as an appetizer
Jump to Recipe
Author Notes
These stuffed mushrooms are easy and can be made way ahead. You can make them with sweet or spicy sausage depending on your taste. Depending on the size of your mushrooms, you might end up with extra stuffing. No problem! Roll up the stuffing into little balls and freeze. Next time you have some impromptu guests, pop them in the mushrooms and bake away! —Anna Francese Gass
- Test Kitchen-Approved
What You'll Need
Ingredients
- 3 1/2 poundslarge cremini or button mushrooms, stems removed and reserved
- 2 poundsItalian pork sausage (spicy or sweet), casings removed
- 2 cupsRitz crackers
- 2 celery stalks, chopped fine
- 2 small yellow onions, chopped fine
- 1/4 cupItalian parsley, chopped fine
- 1/2 cupunsalted butter
- 1/2 cupextra virgin olive oil
- 1 teaspoonkosher salt
- 1 teaspoonground black pepper
Directions
- Preheat the oven to 325° F.
- In a large saucepan, add 3 cups of cold water. Bring water to a boil and add sausage links and parboil them for 5 minutes. Drain and grind sausage in a food processor for a few minutes, just until sausage is crumbled. Empty into a large bowl.
- In a large sauté pan, melt butter and olive oil over medium heat. Add celery, onion, parsley, salt, pepper and reserved mushroom stems. Saute until vegetables have softened and onions are translucent, about 5 to 7 minutes.
- While vegetables are cooking, empty two sleeves of Ritz crackers (approx 2 cups) into the food processor and grind to fine crumbs. Add cooked vegetables to the processor and pulse into a chunky paste.
- Add cracker/veg mixture to bowl with sausage and mix until fully incorporated. Set aside and prepare mushroom tops.
- Place mushroom tops upside down on a baking sheet lined with parchment paper and drizzled with olive oil. Sprinkle the tops with kosher salt.
- Add a tablespoon of stuffing to each mushroom. Drizzle the filled mushroom with extra virgin olive oil.
- Bake for 30 to 35 minutes until filing is golden brown and mushroom is soft to the touch.
Tags:
- American
- Celery
- Pork
- Vegetable
- Mushroom
- Parsley
- Fall
- Appetizer
See what other Food52ers are saying.
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Marthac56
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.
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14 Reviews
Marthac56 January 31, 2022
Delish!!!!!!
Jenifer January 26, 2022
Great make ahead appetizer! I made the sausage ahead of time and froze them in balls as suggested. Then I just popped them into mushrooms caps and baked them in the oven. My only problem was that I made the balls to big for the actual mushrooms but I'll do better next time! Obviously, you can't add the mushroom stems into the stuffing if you are making it ahead of time, but it was yummy even without them. I did bake the mushroom caps upside down and salted for about 10 minutes to try to get rid of some of the moisture. I don't know if that's necessary. This was a great appetizer that didn't take time away from my guests!
oKa December 25, 2021
Great recipe, very flavorful.
I might add some parmesan and oregano to the cracker mix next time.
Bebewatson December 15, 2019
Yea but if you freeze the stuffing for use later (using just the mushroom stems) what do you do with all the mushroom caps in the meantime??
oKa December 25, 2021
I froze the mushrooms with the stuffing. Worked out great.
Suznwin January 2, 2022
I only used less mushrooms first time. Halved recipe with a dozen stuffing balls to freeze for later.
oregon C. December 4, 2019
Would you pop the stuffing balls direct from the freezer into the mushrooms (or thaw first)? Sounds perfect for less-stress holiday parties.
Anna F. December 9, 2019
no need to unthaw the stuffing! just place them right into the mushroom caps and into the oven they go!
Susan R. December 27, 2017
this was an amazing recipe ! so perfectly tasty. don't be afraid of the oil & butter---i initially thought it would be too greasy, but silly me for doubting Nonna Gina ! you will want to keep this in your repertoire fo' sure !!!
Anna F. December 28, 2017
Thanks Susan. My mom will be so happy to hear you loved them. Happy Holidays!
Sarah A. December 31, 2016
These were a huge hit at two different holiday parties!
Anna F. February 8, 2017
I am so pleased you liked them and made them twice. Makes my heart sing!!!
Luciana D. December 11, 2016
MMMMM!!!!
Anna F. December 12, 2016
yes indeed!
