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
      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┬░F/165┬░C.
  
  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.
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Good taste is the enemy of comedy -- Mel Brooks
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