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 dried Italian seasoning with Italian
dressing for a slight touch of tang (a case of misreading the recipe turned into
serendipity).
Unfortunately, I know many people who don’t love mushrooms. One of them is my husband, who has such an aversion to the fungi that I try to cook them when he is not in the house (it’s a good thing I love him). When I do make a batch of stuffed mushrooms as a special treat for myself, I’m a happy camper!
SPINACH & RITZ CRACKER STUFFED MUSHROOMS
INGREDIENTS:
24 oz. (about 16) medium to large button mushrooms, roughly 2 inch diameter or larger
34 Ritz crackers, crushed
5 oz. chopped frozen spinach, defrosted and squeezed dry
5 tbsp. butter
1/3 cup grated parmesan cheese
3/4 cup chopped onion
1 wedge of red bell pepper, cut into 15-20 quarter-inch dice
1 large garlic clove, minced
1 tbsp. + 2 tsp. Italian dressing
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
INSTRUCTIONS:
Preheat oven to 400 degrees F.
Wipe mushrooms clean with a damp cloth. Twist off stems. Finely chop enough stems to equal 1/2 cup. Discard or save the rest for another use.
Place mushroom caps face up on a greased baking sheet. Bake for 7 to 9 minutes depending on the size of the mushrooms. Should be slightly soft. Set aside.
Preheat a medium skillet on medium heat. Add oil. Add onion, garlic, mushroom and cook for 3-4 minutes. Add spinach, salt and pepper. Cook about 2 minutes until vegetables are tender. Stir in cracker crumbs and butter. Add Italian dressing and grated parmesan cheese. Keep warm.
Dump out any liquid accumulated in the mushroom caps. Spoon in filling. Place one piece of red pepper in the center. Place on a dry, greased baking sheet. Bake for 8 to 10 minutes or until mushrooms are soft and stuffing is hot.
SPINACH & RITZ CRACKER STUFFED MUSHROOMS
INGREDIENTS:
24 oz. (about 16) medium to large button mushrooms, roughly 2 inch diameter or larger
34 Ritz crackers, crushed
5 oz. chopped frozen spinach, defrosted and squeezed dry
5 tbsp. butter
1/3 cup grated parmesan cheese
3/4 cup chopped onion
1 wedge of red bell pepper, cut into 15-20 quarter-inch dice
1 large garlic clove, minced
1 tbsp. + 2 tsp. Italian dressing
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
INSTRUCTIONS:
Preheat oven to 400 degrees F.
Wipe mushrooms clean with a damp cloth. Twist off stems. Finely chop enough stems to equal 1/2 cup. Discard or save the rest for another use.
Place mushroom caps face up on a greased baking sheet. Bake for 7 to 9 minutes depending on the size of the mushrooms. Should be slightly soft. Set aside.
Preheat a medium skillet on medium heat. Add oil. Add onion, garlic, mushroom and cook for 3-4 minutes. Add spinach, salt and pepper. Cook about 2 minutes until vegetables are tender. Stir in cracker crumbs and butter. Add Italian dressing and grated parmesan cheese. Keep warm.
Dump out any liquid accumulated in the mushroom caps. Spoon in filling. Place one piece of red pepper in the center. Place on a dry, greased baking sheet. Bake for 8 to 10 minutes or until mushrooms are soft and stuffing is hot.
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