Bakezilla’s Aunt’s Stuffed Mushrooms

Posted: March 25, 2010 | Author: Bakezilla | Filed under: Bakezilla | 2 Comments »

When I was younger, I thought that my aunt’s stuffed mushrooms were the classiest foodstuff ever created. Seriously. While they are made with pretty pedestrian ingredients, these little guys are tasty, vegetarian and still quite classy. One of my favorite recipes of all times. So here it is for you:

- 1 package regular button mushrooms
- 15-20 Ritz Crackers
- 3 cloves of garlic
- 1 small onion (or ½ large)
- 2 tbs. olive oil or butter
- oregano, basil, salt, pepper (all to taste)
- 1 cup shredded parmesan cheese (my aunt recommends Sargento because it’s pretty salty… mmm, salty…)
1. Preheat the oven to 350. Get out a clean, ungreased baking sheet.
2. Wash the mushrooms. Remove the stems from the caps, reserve.
3. Crush up the Ritz crackers into small pieces, set aside.
4. In a food processor mince the onion, garlic and mushroom stems together. I love the food processor… I only have a little guy. I went to Amazing Savings to buy a new one, but they didn’t have one. They did however, give me plenty of sexual harassment. Why do I go to Amazing Savings?
5. In a skillet, heat the olive oil or butter, bring to medium heat. Add in the mushroom stem mix, and sauté until soft and it smells fragrant (about 10 minutes). Add in the spices to taste.
6. Add the mushroom stem mixture to the crushed Ritz crackers, combine. When it is cool, stuff this into the mushroom caps. Top with shredded cheese.
7. Bake the mushrooms on the ungreased sheet for about 20 minutes, when the cheese is melted and the mushrooms change color a little, serve warm.

So there you have it. A great little appetizer for a party. Or, if you’re like me, something to make on a weeknight when you need some cheering up and you want to feel classy. I recommend pairing a dry white wine.