Stuffed Celery Boats are a fresh twist on the classic stuffed mushroom appetizer, offering a crunchy bite with a savory, cheesy filling. These easy-to-make, low-carb snacks are perfect for parties, game days, and holiday gatherings.
Why You’ll Love This Recipe
- Crunchy & Flavorful: The celery provides a crisp bite, complemented by a rich, savory filling.
- Easy to Make: Simple ingredients come together in minutes.
- Versatile: Customize with your favorite proteins and cheeses.
Ingredients
- 6 celery stalks, cut into 3-inch pieces
- 1/2 pound crumbled sausage (or protein of choice)
- 1/2 cup mushrooms, finely chopped
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, plus more for garnish
- 1/4 cup Boursin cheese (or cream cheese with seasonings)
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a skillet, cook the sausage over medium heat until browned. Add mushrooms, green onions, and garlic, sautéing until soft.
- Combine ingredients: Transfer the mixture to a bowl and stir in panko, Parmesan, and Boursin cheese until well combined.
- Assemble the celery boats: Spoon the filling into the celery sticks, pressing gently to secure.
- Bake (optional): Arrange on a baking sheet and bake for 10 minutes for a warm, melty version.
- Garnish & Serve: Sprinkle with Parmesan, parsley, and red pepper flakes. Serve immediately!
Customization Tips
- Meatless Option: Swap sausage for plant-based crumbles or cooked quinoa.
- Cheese Variations: Use cream cheese, goat cheese, or pureed cottage cheese.
- Pro Tip: Trim the bottom of each celery stalk so they sit flat.
Perfect for Game Day & Parties
This recipe is a great addition to any gathering, offering a combination of crunch, creaminess, and spice. Try serving them alongside other appetizers like stuffed mushrooms, buffalo wings, or cheese dip.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the celery boats up to 24 hours in advance and store them in an airtight container in the fridge. Bake before serving for a warm version.
Are these keto-friendly?
Yes! Simply omit the panko breadcrumbs to keep them low-carb.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat in the oven at 350°F for a few minutes.
Ingredients
- 1.25 pound bag Dandy Celery Sticks, cut into 2-inches pieces
- 6oz. white mushrooms, trimmed and cleaned
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 green onions, white and green parts, minced
- 2 garlic cloves minced
- 5.2 ounces Boursin Cheese
- 2/3 cup plus 2 tablespoons panko crumbs
- 1/3 cup + 2 tablespoons freshly grated Parmesan, divided use
- 3 tablespoons minced fresh parsley leaves, divide use
- 2 tablespoon butter
- 1 – 2 teaspoons red pepper flakes
Instructions
Heat the oven to 325 degrees F.
Thinly slice the bottom of the celery sticks so they will lie flat for filling. Place prepared sticks side-by-side on a baking sheet. Set aside.
To make the filling: In a large frying pan, crumble and cook the sausage until browned and cooked, about 8 to 10 minutes. Remove the pan from heat, drain, and set aside the sausage to cool. Once cooled, add the sausage, mushroom, green onions, and garlic cloves to a food processor bowl (alternatively, you can use a blender) and pulse in a 2-second burst until well blended. Add the Boursin cheese and pulse until well blended. Scrape the mixture into a large bowl, and add the Panko crumbs, 1/3 cup of the Parmesan cheese, and 2 tablespoons of minced parsley. Mix and fold until well combined. Set aside.
To make the topping: In a small bowl, melt 2 tablespoons of butter in a microwave-safe dish. Add the remaining 2 tablespoons of Panko crumbs and Parmesan cheese and mix until well combined. Stir in the remaining tablespoon of parsley leaves and red pepper flakes. Set aside.
Transfer the filling into a pastry bag and pipe it onto prepared celery sticks (alternately, you can fill it with a small spatula). Sprinkle topping, leaving 1/3 of the topping mixture to garnish once baked.
Transfer assembled celery boats to the oven and bake for 30 minutes until the top is lightly golden. Remove from the oven. Garnish with remaining topping and serve immediately.
