RITZ, Sausage & Spinach Stuffed Mushrooms

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 20 large fresh mushroom s (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

Nutrition facts

Recipe Tips


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.