Stuffed Celery Boats are a fun twist on the classic stuffed mushroom appetizer with a fresher and crispier bite. Each sweet and crunchy celery boat is filled with a flavorful mix 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, parsley, and red pepper flakes completes the dish with a touch of color and heat.

I love how these stuffed celery boats are not only a novel take on the classic appetizer but a fresh and lighter alternative. It’s perfect for any gathering where flavor and food mash-upsmashups like this are celebrated.

To make this recipe, start with the Dandy® celery sticks. They are pre-washed and fresh– cut, making preparation a breeze. And their consistent quality and taste are by no accident. They result from six generations of farming expertise from Duda Farm Fresh Foods, a family committed to non-GMO, sustainable practices. Beyond that, they are always some of the sweetest and crispiest celery sticks on the market.

From there, you can make these stuffed celery boats as the recipe is written, or you can make them your own by:

Swap out the sausage for the meat you choose, or even go meatless by using plant-based grains or a tofu crumble.
You can swap out the Boursin cheese for cream cheese or even pureed cottage cheese; just remember to add some seasonings and aromatics to round out the flavor since the Boursin Cheese comes fully flavored.
Pro-tip: make sure to thinly slice a strip off the bottom of each celery, so each stuffed celery boat sits flat.

If you need a stand-out recipe for the big game on February 11th, I’ve got you covered with this one! It’s crunchy, sweet, savory with a bit of heat- everything all in one. Let’s go! 

Even better, Dandy is hosting their annual Dip It 2 Win It sweepstakes to offer shoppers a change to score BIG ahead of the Big Game! Check it out here and enter before February 9th.

Yield: Yields 24 celery boats

Stuffed Celery Boats

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. 

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