Ingredients
- 20 mushrooms
- 3 Tbsp. butter
- 2 Tbsp.finely chopped onions
- 2 Tbsp. finely chopped red peppers
- 14 Ritz type crackers, finely crushed (about 1/2 cup)
- 2 Tbsp. grated fresh Parmesan cheese
- 1/2 tsp. Italian seasoning
Directions
Preheat oven to 400 degrees F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on baking sheet. Bake 15 minutes or until heated through.
Note: Can use reduced fat crackers and reduced fat Parmesan style cheese grated topping.
To Make Ahead: Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400 F. for 20 minutes, or until heated through.
Making it easy: When preparing mushroom for stuffing, use a melon baller to carefully scoop a little mushroom flesh from the cap after removing the stem. Then use the melon baller to easily scoop the filling mixture into the mushroom.
Source: Kraft Kitchens newsletter recipe
By Connie from Cotter, AR
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