February 7: National Stuffed Mushroom Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nonna Gina's Stuffed Mushrooms
Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
Yield: 10 servings

3 1/2 lb Large cremini or button
- mushrooms; stems reserved
- and diced small
2 lb Italian pork sausage; spicy
- or mild
2 c Ritz crackers
2 Celery ribs; chopped fine
2 sm Yellow onions; chopped fine
1/4 c Italian parsley, chopped
- fine
1/2 c Unsalted butter
1/2 c Extra virgin olive oil
1 ts Kosher salt
1 ts Ground black pepper

Set the oven @ 325+XF/165+XC.

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 saut++ 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.

RECIPE FROM: https://food52.com

Uncle Dirty Dave's Kitchen

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... Stink free durian makes as much sense as heatless jalapenos.
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