Ultimate Stuffed Mushrooms - Kraft Recipes Top
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Ultimate Stuffed Mushrooms

Prep Time
Total Time

20 servings

Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed RITZ crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.

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What You Need

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Make It

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  • 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 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
  • Bake 15 min. or until heated through.

Special Equipment Needed


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

Make Ahead

Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. Bake, uncovered, n 400°F oven 20 min. or until heated through.

How to Easily Stuff the 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.


  • 20 servings

Healthy Living

  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Fat

Nutrition Bonus

These savory low-sodium appetizers make a great addition to any party menu.

Nutritional Information

Serving Size 20 servings
Calories 35
Total fat 2.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 40mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe was great! This recipe was great! The butter mixed in with the veggies gave it a wonderful flavor. I didn't have any crackers to crunch up, so I just added more left over mushroom stems and that worked just fine. Also, to add a little extra taste, I brushed the mushroom caps with Italian dressing and spinkled shredded cheese over the fillings. It was delicious! I wish I had more mushrooms so I could make a second batch!
Date published: 2006-10-22
Rated 5 out of 5 by from WOW I think most of us can agree this recipe is great. WOW I think most of us can agree this recipe is great. I made it as part of my appertizer line for Thanksgiving dinner. And with being so busy with everything else I need something I could make ahead. What a hit. Every one was asking for more. I made it the way the recipe called for maybe with a little bit of salt. I the morning of and baked 15min. after the turkey was out of the oven. People thought I bought them gourme at the store or spent to much time on them. NOT at ALL. I recommend this recipe as a crowd pleaser. Thumbs up!
Date published: 2006-12-04
Rated 5 out of 5 by from I get the request to make these atleast 3 times a year. I get the request to make these atleast 3 times a year. No one knows where I got the recipe, and I tell them it's been in the family for years. This is great with any italian meal, or simple finger foods. I usually make the bacon pinwheels with it too. Additional tip I would like to add, is that I make a strawberry lemonade. I make a gallon of country time lemonade, and add strawberry puree ( in the frozen isle). I let it thaw, and add it to the lemonade.
Date published: 2006-12-21
Rated 5 out of 5 by from My family and I LOVE this receipe! 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!
Date published: 2006-04-16
Rated 2 out of 5 by from I revamped this recipe and made it more like a "clams casino" type of dish, since it was Lent. 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!
Date published: 2006-04-17
Rated 5 out of 5 by from I've made this so many times I've lost count. I've made this so many times I've lost count. I make them ever time we eat steak for dinner. I've played around with the ingredients. Beings I live in Alaska I like to use what is native around here. We've used crab and salmon. I like to use green onions, and both red & green peppers, but I also put extra cracker crumbs & parmesan on top and drizzle them with extra butter. After they're done cooking I put a little more parmesan on top, this is one of my husband's favorite.
Date published: 2006-08-29
Rated 4 out of 5 by from I hate onions and green peppers, but I figured "for the sake of the receipe" I'll do it. 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!
Date published: 2006-06-10
Rated 5 out of 5 by from Easy to make and very tasty. Easy to make and very tasty. I used one of the small containers of button mushrooms and only got 15 out of it. Since I had a little of the topping left over, and it was too tasty to throw out, I'm saving it for topping a veg dish later in the week. I could eat the entire batch myself, but since I'm trying to be good I'll share with my husband who loves stuffed mushrooms.
Date published: 2007-09-09
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