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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I make these whenever we have company, grilling steaks or we want a different side. Ingredients:
20 medium mushrooms |
3 tbsp. butter |
2 tbsp. finely chopped onions |
2 tbsp. finely chopped orange pepper |
2 tbsp. finely chopped green peppers |
14 ritz crackers, finely crushed (about 1 1/2 cups) |
4 tbsp. grated parmesan cheese |
1/2 tsp. italian seasoning |
4 tbsp. butter, melted |
extra crushed ritz crumbs for topping |
Directions:
1. Preheat oven to 400 degrees. Remove stems from mushrooms. Finely chop up enough stems to measure 1/4 cup, set aside. Cover & refrigerate remaining stems for another use.
2. Melt butter in a large skillet on medium heat. Add 1/4 cup stems, onions, & peppers; cook & stir until vegetables are tender.
3. Stir in cracker crumbs, 2 tablespoons Parmesan cheese & Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. Sprinkle extra ritz crumbs over each mushroom, then add last 2 tablespoons of Parmesan cheese over each and drizzle with melted butter.
4. Bake 15 minutes or until heated through.
5. Sometimes I'll grate extra Parmesan over the top of each mushroom after they are through cooking.
6. (These can be made(stuffed) several hours in advance. Cover & refrigerate until ready to serve. Uncover & bake at 400 degrees for 20 minutes or until heated through.)
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