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.

Recipe Tips

NoteFor best results, the mushroom caps should be about 2 inches in diameter.
SubstituteSubstitute 1/2 cup thawed frozen chopped spinach for the cooked fresh spinach. Squeeze the spinach dry before using as directed.
Make AheadThe mushroom caps can be filled ahead of time. Freeze up to 1 week. When ready to serve, refrigerate 1 hour or until thawed, then bake in 400°F oven 8 to 10 min. or until heated through.