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

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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.

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vfarias01

posted:4/23/2006

My Husband used to always tell me his sister made the best stuffed mushrooms ever, but after today he says Im in first place! I plan to make these for our up comming parties, they are so good.

nancy.jordan

posted:4/19/2006

I made these for a dinner party and everyone loved them. I did reduce the amount of onions and peppers so that they would not overwhelm the mushrooms. And I added some mozzarella cheese to the top and they were great.

a cook

posted:4/19/2006

The mushrooms were excellent!!! They tasted just like the stuffed mushrooms from the Italian restaurant that I go to.

a cook

posted:4/17/2006

I revamped this recipe and made it more like a "clams casino" type of dish, since it was Lent. I added some cooked chopped shrimp to the crumbs, and some cheddar cheese. After I stuffed the mushrooms, I sprinkled them with some shredded Monterey Jack cheese, and lightly dusted each cap with Parmesean cheese. I minced the mushroom stems and sprinkled them on top. Bake for about 10 minutes or so and they are yummy!

sareenarae

posted:4/16/2006

I made these for Easter and they turned out ok. I added some fresh garlic while sautaing and a small amount of chedder cheese after the stuffing cooled down. I thought it brought alot more flavor to them (not to metion that I love cheese).

lynettelrod

posted:4/15/2006

My family and I LOVE this receipe! I had made it for a family get together and it was GONE! My father in law, who doesn't care for mushrooms ended up eating at least 5 of these. My husband has asked me to make these for him as a snack while he's watching his basketball games. One time he got the late night munchies and was craving these mushrooms. It's such a great and easy receipe...I know I will definitely be making them again soon!

maxtonio

posted:4/15/2006

The first time I made them, they were somewhat bland. The second time I added 1/4 cup lump crabmeat which I added after sauteeing the mushrooms and onions. I then added 1/4 cup sherry which added a nice flavor. I also added a little bit of water to the bottom of the baking dish.

JanelK

posted:4/12/2006

I made this as one of a number of appys for a dinner party at a friends where everyone was bringing a part of the dinner. Everyone loved them and ate so many there was hardly room for dinner.

teresaw08

posted:4/12/2006

Add lobster too it with a little salsa in it. Superb!!!!

akezar

posted:4/12/2006

These are so easy and yummy. We've "added in" cooked ground sausage and also put a little bit of lemon juice over the top before baking which keeps them from getting to dry or shrinking. A very easy appetizer for the cooking phobic.