We’re all in favor of recipes for dishes that seem incredibly fancy but are actually deceptively easy to prepare. This recipe for Stuffed Mushrooms with Cracker Crust are just exactly that – seemingly fancy yet simple to make. That’s why they have become an annual winter favorite of ours, though truth be told they are good any time of year.
Mushrooms come in many shapes and varieties, and the variance in their flavors is surprising. We have a nephew who professionally forages for wild mushrooms, and he can tell us so much about the different varieties of wild edible mushrooms and their unique flavors and habitats. For this recipe, we have found that mini portobello mushrooms work best. We favor these mushrooms because they are the right size for a bite or two. They also hold the stuffing well, which is necessary so there is not leakage or breakdown.
But the reason we love this recipe for Stuffed Mushrooms so much is because they are just so darn delicious! If you have any vegetarians to cook for, this dish will please them as well.
Recipe for Stuffed Mushrooms with Cracker Crust
The combination of the earthy mushroom, the sweet and savory stuffing and the crunchy cracker crust is what makes this dish so popular. I made them recently for a family gathering, and they were devoured in less than 10 minutes flat.
Ingredients for Stuffed Mushrooms with Cracker Crust
- 1.5 – 2 lb. baby portobello mushrooms
- 2 tablespoons butter
- 1 tablespoon sweet vermouth (optional)
- 2 cloves garlic, minced
- 1/2 c. cracker crumbs (any savory cracker will do but we use Milton’s Multigrain), divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan or Romano cheese, divided
- 4 ounces cream cheese, softened (1/2 a brick)
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh thyme
Directions for Making Stuffed Mushrooms
- Preheat oven to 400°. Line a baking sheet with foil and coat with cooking spray.
- Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet and chopped stems in a medium mixing bowl.
- In a medium skillet over medium heat, melt butter. Add vermouth and chopped mushrooms stems, cooking for 5 minutes until most of liquid has evaporated. Add garlic and cook for 1 minute.
- Mix in 1/3 cup cracker crumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool.
- In mixing bowl. combine mushroom stem mixture, 1/3 cup Parmesan, cream cheese, 1 tablespoon parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with remaining Parmesan. Top with remaining cracker crumbs.
- Place pan in oven and bake until mushrooms are soft and the tops are golden, about 20 minutes.
- Sprinkle with parsley and serve immediately.
Mushrooms Are So Delicious!
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