Description
Should’ve made a triple batch—there was a fight down to the last one!
Ingredients
- 2 teaspoons Olive Oil
- ¼ cups Onion, Diced
- 1 Tablespoon Celery, Diced
- ½ teaspoons Salt
- 2 ounces, weight Buffalo Andouille Sausage, Diced
- 8 ounces, weight Mushrooms (White Or Baby Bella), Cleaned
- ¼ cups Parmesan Cheese, Finely Grated
- 4 whole Ritz Crackers
Preparation
Preheat oven to 375ºF.
Heat olive oil in a small skillet. Add onions, celery and salt. Cook over medium heat for about 2 minutes, until onions start to soften. Add andouille sausage and continue to cook 2–3 minutes. Remove from heat and set aside.
Remove stems from mushrooms. Spray a small baking dish with nonstick spray. Spoon filling into each mushroom and place into baking dish.
In a small bowl, crush crackers and add Parmesan cheese, stir together. Sprinkle over mushrooms.
Bake for 20 minutes.
Remove from oven and place on a serving platter.
Enjoy!
