"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ultimate Stuffed Mushrooms Recipe

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This recipe for Ultimate Stuffed Mushrooms, by , is from The Eberhart Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Haupt
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Italian seasoning

Directions:
Directions:
PREHEAT oven to 400F. 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 min. or until heated through.

Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400F for 20 min. or until heated through.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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