Nonna Gina's Stuffed Mushrooms

November 10, 2016
3 Ratings
Photo by Bobbi Lin
Author Notes

These stuffed mushrooms are easy and can be made way ahead. You can make them with sweet or spicy sausage depending on your taste. Depending on the size of your mushrooms, you might end up with extra stuffing. No problem! Roll up the stuffing into little balls and freeze. Next time you have some impromptu guests, pop them in the mushrooms and bake away! —Anna Francese Gass

  • Serves 8 to 10 as an appetizer
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • oregon cassie
    oregon cassie
  • Sarah Arundale Tweed
    Sarah Arundale Tweed
  • Anna Francese Gass
    Anna Francese Gass
  • Bebewatson
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

9 Reviews

Bebewatson December 15, 2019
Yea but if you freeze the stuffing for use later (using just the mushroom stems) what do you do with all the mushroom caps in the meantime??
oregon C. December 4, 2019
Would you pop the stuffing balls direct from the freezer into the mushrooms (or thaw first)? Sounds perfect for less-stress holiday parties.
Author Comment
Anna F. December 9, 2019
no need to unthaw the stuffing! just place them right into the mushroom caps and into the oven they go!
Susan R. December 27, 2017
this was an amazing recipe ! so perfectly tasty. don't be afraid of the oil & butter---i initially thought it would be too greasy, but silly me for doubting Nonna Gina ! you will want to keep this in your repertoire fo' sure !!!
Author Comment
Anna F. December 28, 2017
Thanks Susan. My mom will be so happy to hear you loved them. Happy Holidays!
Sarah A. December 31, 2016
These were a huge hit at two different holiday parties!
Author Comment
Anna F. February 8, 2017
I am so pleased you liked them and made them twice. Makes my heart sing!!!
Luciana D. December 11, 2016
Author Comment
Anna F. December 12, 2016
yes indeed!