Surprise appetizer
This recipe is from Steve’s favourite site because of it’s clear instructions:
- 6 large mushrooms (button or crimini)
- 2 Tbsp each: finely chopped onions and red peppers
- 6 RITZ Crackers, finely crushed (about ¼ cup)
- 1 Tbs Parmesan Grated Cheese
- ¼ tsp Italian seasoning
- REMOVE stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Reserve remaining stems for another use (like chicken marsala).
- MELT 1 Tbs butter or oil 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 at 400F, or until heated through. NOTE: Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve then bake, uncovered, at 400°F for 20 min. or until heated through.
One of the things we thought is how varied this recipe could be:
Bruschetta: feta, finely chopped tomoto (no seeds) and fresh basil
Seafood: crab or clams with cream cheese, Worcestershire and Old Bay Spice
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