Spinach & Ritz Cracker Stuffed Mushrooms

Mushrooms stuffed with a spinach and Ritz cracker crumb filling are fantastic appetizers for parties or snacking in front of the TV. If you have vegetarians in your life, this stuffed mushroom recipe is a keeper!

    

I like stuffed mushrooms of all kinds—with crab, with sausage, with cream cheese, with bread stuffing—you name it. But my favorite is with Ritz crackers. The first time I made it, I used this recipe from Kraft. Over the years, I made a number of changes to make it my own. 

Here are some things I do differently. I prebake the mushrooms a few minutes as I find they can exude too much liquid. It also cuts down on oven time for the stuffing which prevents it from drying out on the surface.  I add spinach for the health factor. I also replace the dried Italian seasoning with Italian dressing for a slight touch of tang (This was a result of misreading the original recipe turned into serendipity. I liked the slight tang provided from the dressing).

Unfortunately, I know many people who don’t love mushrooms. One of them is my husband, who has such an aversion to the fungi that I try to cook them when he is not in the house. (It’s a good thing I love him.) When I do make a batch of stuffed mushrooms as a special treat for myself, I’m a happy camper!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 12-inch skillet for cooking the filling.
• Use a rolling pin or a small food processor for making cracker crumbs.
• This stainless steel baking pan is durable and resists warping.

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Spinach & Ritz Cracker Stuffed Mushrooms

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Appetizer Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 25 minutesCook time: 25 minutesTotal time: 50 minutesServings:16 Mushrooms

Description

Mushrooms stuffed with a spinach and Ritz cracker crumb filling are fantastic appetizers for parties or snacking in front of the TV. If you have vegetarians in your life, this stuffed mushroom recipe is a keeper!
 

Ingredients

• 24 oz. (about 16) medium to large button mushrooms, roughly 2-inch diameter
• 34 Ritz crackers, crushed
• 5 oz. chopped frozen spinach, defrosted and squeezed dry
• 5 tbsp. butter
• 1/3 cup grated parmesan cheese
• 3/4 cup chopped onion
• 1 wedge of red bell pepper, cut into 15-20 quarter-inch dice
• 1 large garlic clove, minced
• 1 tbsp. + 2 tsp. Italian dressing
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. olive oil

Instructions

1. Preheat oven to 400 degrees F.
2. Wipe mushrooms clean with a damp cloth. Twist off stems. Finely chop enough stems to equal 1/2 cup. Discard or save the rest for another use.
3. Place mushroom caps face up on a greased baking sheet. Bake for 7 to 9 minutes depending on the size of the mushrooms. Should be slightly soft.  Set aside.
4. Preheat a medium skillet on medium heat. Add oil. Add onion, garlic, and chopped mushroom stems. Cook for 3-4 minutes.
5. Add spinach, salt and pepper. Cook about 2 minutes until vegetables are tender. Stir in cracker crumbs and butter.
6. Add Italian dressing and grated parmesan cheese. Keep warm.
7. Dump out any liquid accumulated in the mushroom caps. Spoon in filling. Place one piece of red pepper in the center. Place on a dry, greased baking sheet.
8. Bake for 8 to 10 minutes or until mushrooms are soft and stuffing is hot.

Keywords:Stuffed Mushrooms, Mushrooms, Ritz Crackers, Appetizers, Spinach

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