Today I’m sharing a new recipe (as opposed to a family favorite). I tried it just this week, but it went over so well, I’ve already made it twice and have decided to add it to my collection of “keepers.” I adapted this from a Rachel Ray recipe I found online. While her recipes all claim to be 30-minutes, I’ve found that most usually take longer. This one, however, is a true less-than-half-hour job. Super easy, incredibly tasty. I would have a picture for you, but they simply went too fast!
- 24-30 large stuffing mushrooms
- 1 T olive oil
- 1 lb sweet Italian sausage
- 4 cloves garlic, chopped
- 2-3 ribs celery, chopped
- 1/2 onion, chopped
- 1 1/2 c fresh baby spinach
- 12 Ritz crackers
- 1/3 c grated Parmesan cheese, plus more for sprinkling
- 1 T butter
- salt and pepper
Preheat oven to 400′ F.
Clean mushrooms and remove stems. Chop stems and place in a medium-sized bowl; set aside. Add 1 T oil to large saute pan over medium-high heat. Add mushroom caps; salt and pepper to taste. Cook until slightly browned on the bottom, about 5 minutes. Place mushrooms in a baking dish; set aside.
Using the same pan, brown the sausage until cooked through; drain. Crumble when cool.
To the bowl of chopped mushroom stems, add the celery, onion, garlic and crackers. Melt the butter in the saute pan, then add the stuffing mixture and crumbled sausage. When onions begin to turn translucent, add the spinach and cheese. Cook until heated through and the spinach begins to wilt.
Fill mushroom caps with stuffing and sprinkle with cheese. Bake for 10 minutes. ENJOY!