I really have a love of mushrooms. I know this little delectable fungus is something that people will either love or hate, like bananas, but I just can’t get enough of them. Whenever I can get them for a great price, I stock up.
A few weeks ago, Aldi had mushrooms for a dollar, so I went ‘shroom crazy. This recipe was a result of me having too many mushrooms in the fridge. Scratch that. There’s no such thing as too many! I also used up some other odds and ends to make these, including half a sleeve of Ritz crackers. You guys know how much I love Ritz crackers.
What resulted was Italian Stuffed Mushrooms that 3 members of our family loves. Remember how I said that some people love or hate mushrooms? Well, my girl is part of the latter group. Some day, I will change her mind. Oh yes, I will. Anyway, enjoy the recipe for these Italian Stuffed Mushrooms!
Italian Stuffed Mushrooms
Half a sleeve of Ritz Crackers
1 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
3 cloves garlic, minced
18 white button mushrooms, washed
Preheat oven to 350 degrees.
Place half sleeve of Ritz crackers and dried oregano in food processor. Pulse about 5 to 7 times, or until the mixture is the texture of breadcrumbs. Set aside.
In a small bowl, mix together the ricotta cheese and mozzarella cheese. Set aside.
Remove stems from the mushrooms, and set the caps aside.
Place a large skillet over medium-high heat. Place olive oil in skillet.
Put mushrooms in the hot skillet and toss around for 1 minute. Add minced garlic and toss around for 30 more seconds. Remove mushrooms and garlic, then place in a baking dish, open side up.
Turn heat down to medium heat. Add breadcrumbs and toast for 1 minute. Remove from heat.
Place about half a tablespoon of cheese mixture in each mushroom.
Top mushrooms with breadcrumb mixture, trying to cover as much of the cheese mixture as possible.
Place baking dish in the oven and bake for 15 minutes.
Serve immediately or at room temperature.
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