I can eat a whole platter of these mushrooms stuffed with spinach and Ritz cracker filling. These delicious appetizers are always a hit.
I like stuffed mushrooms of all kinds—with crab, with sausage, with cream cheese, with bread stuffing—you name it. But my favorite is with Ritz crackers. The first time I made it, I used this recipe from Kraft. Over the years, I made a number of changes to make it my own.
Here are some things I do differently. I prebake the mushrooms a few minutes as I find they can exude too much liquid. It also cuts down on oven time for the stuffing which prevents it from drying out on the surface. I add spinach for the health factor. I also replaced the Italian seasoning with Italian dressing for a slight touch of tang (a case of misreading the recipe turned into serendipity). I won't bore you with the details...unless you want me to.
If you like mushrooms, check out my recipe. I could eat the whole batch at one sitting if not for the calorie factor. Those dagnabbit calories! (Sorry, sometimes my mind thinks like a cranky old man.)