Recipe for Stuffed Mushrooms With Cracker Crust - 2 Dads with Baggage
stuffed mushrooms on a slate platter ready to eat

Recipe for Stuffed Mushrooms With Cracker Crust

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.
This stuffed mushrooms recipe is so easy and fast!
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.
Bite size baby portobello mushrooms work best for this recipe.
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.
Baby portobello mushrooms ready for stuffing.

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

    I like these multigrain crackers but any will do for this recipe.
  • 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
Toasting the cracker crumbs to a nut brown color.

Directions for Making Stuffed Mushrooms

  1. Preheat oven to 400°. Line a baking sheet with foil and coat with cooking spray.
  2. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet and chopped stems in a medium mixing bowl.
  3. 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.
  4. Mix in 1/3 cup cracker crumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool.
  5. 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.

    Ready for the oven!
  6. Place pan in oven and bake until mushrooms are soft and the tops are golden, about 20 minutes.
  7. Sprinkle with parsley and serve immediately.
stuffed mushrooms on a slate platter ready to eat
All crispy on top and delicious inside.

Mushrooms Are So Delicious!

Like this recipe for stuffed mushrooms? Then you will love these recipes too:

Italian Stuffed Zucchini Recipe

Recipe for Pork Medallions with Sherry & Thyme

 

 

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