The Ultimate Stuffed Mushroom

photo by:kraft

We don’t use the word "ultimate" loosely. Each one of these delectable stuffed appetizers is bursting with rich, buttery-tasting Ritz Cracker crumbs and cheesy flavor.

time

prep:

20 min

total:

35 min

servings

total:

20 servngs

add your photo

add to shopping list

add to recipe box

send/share

What You Need

fresh mushrooms

Tbsp. butter

Tbsp. finely chopped onions

Tbsp. finely chopped red peppers

RITZ Crackers, finely crushed (about 1/2 cup)

Tbsp. KRAFT Grated Parmesan Cheese

1/2

tsp. Italian seasoning

Make It

HEAT oven to 400°F.

REMOVE stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

MELT butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.

BAKE 15 min. or until heated through.

Kraft Kitchens Tips

Note

Use mushrooms with caps that are 1-1/4 inches to 1-1/2 inches in diameter.

Make Ahead

Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve. Bake, uncovered, at 400°F for 20 min. or until heated through.

How to Easily Stuff Mushrooms

When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom flesh from each mushroom cap after removing the stem. Then, use the melon baller to easily scoop the filling mixture into the mushrooms.

Rate recipes, or edit your previous ratings and more. Sign In

MoJoe

posted:6/10/2006

I hate onions and green peppers, but I figured "for the sake of the receipe" I'll do it. I forgot to pick up a red pepper, so I used a green one instead--mighty tasty! I also loaded these up with 3/4 of the remaining mushroom stems all chopped up in order to kill the onion and pepper taste...plus an extra cracker or two. Topped off with a few dashes of the parmesan cheese--and it was a hit!

tigrule

posted:6/8/2006

and no meat added,yummy

roddy16

posted:6/7/2006

These were yummy, I did not eat mushrooms, until this recipe came along.

joannie7780

posted:6/5/2006

very tasty

DutraB

posted:5/25/2006

Instead of the red peppers, I added Chourico. Everyone loved them, even my husband and he doesn't even like mushrooms!

virgem.

posted:5/23/2006

Easy to make! It's a good make-ahead appetizer, refrigerating the stuffing the night before and filling the cups the day of the party. A big hit! I just have to remember to quadruple the amount next time.

dittlekins

posted:5/21/2006

I made this as an appetizer to the Sausage and Tomatoe Rigatoni dinner. They turned out delicious and perfect. I didn't have a red pepper so I used a crushed red pepper spice, I liked that. These are a very tasty treat I'm making them again!

tinyliz600

posted:5/12/2006

We (my fiance & I) love this recipe, especially my fiance. I would definitely make it again.

tiddley

posted:5/10/2006

The best stuffed mushroom receipe I've tasted. Super easy to make and sooooo good.

email4toni