Nonna Gina's Stuffed Mushrooms

Directions

1. Preheat the oven to 325° 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 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.
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.