Buffalo Andouille Stuffed Mushrooms

• 2 teaspoons Olive Oil
• 1/4 cups Onion, Diced
• 1 Tablespoon Celery, Diced
• 1/2 teaspoons Salt
• 2 ounces, weight Buffalo Andouille Sausage, Diced
• 8 ounces, weight Mushrooms (White Or Baby Bella), Cleaned
• 1/4 cups Parmesan Cheese, Finely Grated
• 4 whole Ritz Crackers

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a small skillet.
3. Add onions, celery and salt.
4. Cook over medium heat for about 2 minutes, until onions start to soften.
5. Add andouille sausage and continue to cook 23 minutes.
6. Remove from heat and set aside.
7. Remove stems from mushrooms.
8. Spray a small baking dish with nonstick spray.
9. Spoon filling into each mushroom and place into baking dish.
10. In a small bowl, crush crackers and add Parmesan cheese, stir together.
11. Sprinkle over mushrooms.
12. Bake for 20 minutes.
13. Remove from oven and place on a serving platter.
14. Enjoy!

olive oil, onion, celery, salt, sausage, weight mushrooms, parmesan cheese, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-andouille-stuffed-mushrooms/ (may not work)