Stuffed Celery Boats Are a nice variation on the classic stuffed mushroom starter with a fresher and crispier bite. Each sweet and crunchy celery boat is filled with a flavorful blend of crumbled sausage, mushrooms, green onions and garlic for the base. Adding panko crumbs, Parmesan and Boursin cheese adds a layer of richness and depth. A garnish of Parmesan cheese, parsley and red pepper flakes completes the dish with a hint of color and heat.
I love how these stuffed celery boats are not only a new take on the classic appetizer, but also a fresh and lighter alternative. It is perfect for any gathering where taste and food are central mashupsmashups are so celebrated.
To make this recipe, start with the Dandy® celery sticks. They are pre-washed and fresh– cutting, making preparation a breeze. And so are their consistent quality and taste Through no accident. They are the result of six generations of Duda’s agricultural expertise Farm fresh food, a family committed to non-GMO, sustainable practices. Furthermore, they are always some of the sweetest and crunchiestipreferably celery sticks on de market.
From there you can make these stuffed celery boats as the recipe states, or you can make them yourself by:
- Swap the sausage for whatever meat you choose, or even go meatless by using plant-based grains or a tofu crumble.
- You can replace the Boursin cheese with cream cheese or even pureed cottage cheese; Don’t forget to add some herbs and aromatics to round out the taste, as the Boursin Cheese is fully flavored.
- Pro tip: Make sure to cut a thin strip from the bottom of each celery so that each stuffed celery lies flat.
If you need a standout recipe for the big game on February 11th, I have this recipe for you! It’s crunchy, sweet, savory with a little spice: all in one. Let’s go!
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Ingredients
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1.25 pound bag of Dandy Celery Sticks, cut into 2-inch pieces
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6oz. white mushrooms, peeled and cleaned
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3/4 pound sweet Italian sausage, removed from casings
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6 green onions, white and green parts, finely chopped
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2 cloves of garlic minced
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5.2 ounces Boursin cheese
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2/3 cup plus 2 tablespoons panko crumbs
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1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided use
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3 tablespoons chopped fresh parsley leaves, divide between uses
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2 tablespoons butter
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1 – 2 teaspoons red pepper flakes
Instructions
Preheat oven to 325 degrees F.
Thinly slice the bottom of the celery sticks so they lie flat for stuffing. Place the prepared sticks side by side on a baking sheet. Put aside.
To make the filling: Crumble the sausage into a large skillet and cook until browned and cooked through, about 8 to 10 minutes. Remove the pan from the heat, drain and set the sausage aside to cool. Once cool, add the sausage, mushroom, green onions, and garlic cloves to a food processor bowl (you can also use a blender) and pulse for 2 seconds until well combined. Add the Boursin cheese and pulse until well combined. Scrape the mixture into a large bowl and add the Panko crumbs, 1/3 cup Parmesan cheese, and 2 tablespoons chopped parsley. Mix and fold until well combined. Put aside.
To make the topping: Melt 2 tablespoons of butter in a small bowl in a microwave-safe dish. Add the remaining 2 tablespoons Panko crumbs and Parmesan cheese and mix until well combined. Stir in remaining tablespoon parsley leaves and red pepper flakes. Put aside.
Place filling in a piping bag and pipe onto prepared celery sticks (you can also fill with a small spatula). Sprinkle the topping over the top, leaving 1/3 of the topping mixture for garnish once baked.
Transfer the assembled celery boats to the oven and bake for 30 minutes until the top is light golden brown. Remove from the oven. Garnish with the remaining topping and serve immediately.
