RITZ, Sausage & Spinach Stuffed Mushrooms

Name: RITZ, Sausage & Spinach Stuffed Mushrooms
Prep time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 20 large fresh mushrooms (1 lb.); 4 tsp. extra virgin olive oil, divided; 4 cups fresh spinach leaves; 2 cloves garlic, minced; ½ lb. Italian sausage; 20 RITZ Crackers, coarsely crushed, divided; ½ cup fontina cheese; ¼ tsp. pepper; 2 Tbsp. grated Parmesan cheese, divided

These delicious mushrooms stuffed with sausage, spinach, cheese and buttery RITZ Crackers can be made ahead and frozen up to a week ahead for an impressive party appetizer.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 10 servings, 2 mushrooms each.

Ingredient list

20 large fresh mushrooms (1 lb.)
4 tsp. extra virgin olive oil, divided
4 cups tightly packed fresh spinach leaves
2 cloves garlic, minced
½ lb. Italian sausage
20 RITZ Crackers, coarsely crushed, divided
½ cup shredded fontina cheese
¼ tsp. pepper
2 Tbsp. grated Parmesan cheese, divided

Directions

Heat oven to 400°F.

Remove stems from mushrooms. Chop stems; set aside. Reserve mushroom caps for later use.

Heat 1 tsp. oil in large skillet on medium-high heat. Add spinach; cook and stir 1 to 2 min. or until tender. Drain spinach in colander; cool.

Meanwhile, heat 1 tsp. of the remaining oil in skillet. Add garlic and chopped mushroom stems; cook 2 to 3 min. or until tender, stirring frequently. Spoon into medium bowl.

Crumble sausage into skillet; cook until done, stirring occasionally. Drain. Squeeze spinach dry, then chop spinach.

Reserve 2 Tbsp. cracker crumbs for later use. Add remaining crumbs to cooked mushrooms along with the sausage, spinach, shredded cheese, pepper and 1 Tbsp. Parmesan; mix lightly.

Spoon sausage mixture into mushroom caps; place, stuffing sides up, on rimmed baking sheet.

Combine reserved cracker crumbs with remaining Parmesan and oil; sprinkle over mushrooms.

Bake 20 min. or until heated through.