Spinach & Ritz Cracker Stuffed Mushrooms

Spinach and Ritz Cracker Stuffed Mushrooms are perfect for appetizers, snacks, or parties. The buttery, tender, and cheesy filling makes them irresistible! They’re vegetarian, making them crowd-pleasers and ideal for gatherings.

I like stuffed mushrooms of all kinds—with crab, sausage, cream cheese, and 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 several changes to make it my own. 

Here are some things I do differently. I prebake the mushrooms for a few minutes, as they can exude too much liquid. It also reduces oven time for the stuffing, which prevents it from drying out on the surface. I add spinach for the health factor. I also replaced the dried Italian seasoning with Italian dressing for a slight touch of tang. What a perfect touch!

I love these mushrooms so much that I can eat them as a meal. However, they are best shared 🙁

Without saying, they make ideal appetizers. And if you’re looking for a stuffed mushroom recipe suited for a crowd, make these! They are vegetarian and please a broader segment of the crowd than meat-based party food.

I hope you make some! Enjoy!!

Recommended supplies:

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

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

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Spinach & Ritz Cracker Stuffed Mushrooms

Author: In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Appetizer

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

Description

Spinach and Ritz Cracker Stuffed Mushrooms are perfect for appetizers, snacks, or parties. The buttery, tender, and cheesy filling makes them irresistible! They’re vegetarian, making them crowd-pleasers and ideal for gatherings.

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° 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. They 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 for about 2 minutes or 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 the mushrooms are soft and the stuffing is hot.

Keywords:Stuffed Mushrooms, Ritz Crackers, Appetizers, Stuffed Mushroom Recipe, Vegetarian

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