Nonna Gina'S Stuffed Mushrooms

• 3 1/2 pounds large cremini or button mushrooms, stems removed and reserved
• 2 pounds Italian pork sausage (spicy or sweet), casings removed
• 2 cups Ritz crackers
• 2 celery stalks, chopped fine
• 2 small yellow onions, chopped fine
• 1/4 cup Italian parsley, chopped fine
• 1/2 cup unsalted butter
• 1/2 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

1. Preheat the oven to 325u0b0 F.
2. 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.
3. In a large saute 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.
4. 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.
5. Add cracker/veg mixture to bowl with sausage and mix until fully incorporated. Set aside and prepare mushroom tops.
6. Place mushroom tops upside down on a baking sheet lined with parchment paper and drizzled with olive oil. Sprinkle the tops with kosher salt.
7. Add a tablespoon of stuffing to each mushroom. Drizzle the filled mushroom with extra virgin olive oil.
8. Bake for 30 to 35 minutes until filing is golden brown and mushroom is soft to the touch.

cremini, italian pork sausage, crackers, celery stalks, yellow onions, italian parsley, unsalted butter, extra virgin olive oil, kosher salt, ground black pepper

Taken from food52.com/recipes/65312-nonna-gina-s-stuffed-mushrooms (may not work)