With their rich, buttery flavor and crispy topping, these Ultimate Stuffed Mushrooms make the best appetizer. Serve them hot and delicious out of the oven.
Ultimate Stuffed Mushrooms are a favorite appetizer and can even be made hours in advance.
Stuff, cover, and refrigerate until you are ready to bake, then pop them into the oven.
When you take the mushrooms out of the oven, rotate in some Baked Chicken Taquitos to keep the hungry crowd happy.
You can also rotate in some Asiago Banana Bread Bites while the oven’s still on.
Appetizers are fun, especially when there’s lots to choose from.
Making Ultimate Stuffed Mushrooms
Remove the stems from all of the mushrooms and set the mushrooms aside.
Finely chop the stems until you have 1/4 cup measured, then either discard or refrigerate the rest of the stems.
Saute the chopped stems, along with the onion and red bell pepper in the buttered skillet until the vegetables become crisp tender.
Next, stir in the crushed crackers, Parmesan cheese, Italian seasoning, and the garlic powder.
Your kitchen should be smelling delicious right about now. Yes!
Remove the skillet from the heat and begin stuffing the mushrooms.
How to stuff a mushroom
A teaspoon works best for this job.
Spoon some filling into the hole left from when you removed the stem. Press down with the back of the spoon to pack the filling.
Spoon more filling on top and turn spoon upside down to press down again.
Depending on the size of your mushrooms, you may fall short or need a few extra mushrooms to use up all the filling.
Set each stuffed mushroom on an ungreased baking sheet.
Bake the Ultimate Stuffed Mushrooms in a preheated 400° oven for 15 minutes, then serve warm.
If you are prepping for a party, it’s nice to have some food items that can be made ahead of time.
These mushrooms can be fully made and stuffed, then covered and refrigerated until you are ready to bake them.
When you do bake them, however, you’ll need to bake them 20 minutes (not 15 min.).
Ultimate Stuffed Mushrooms need no garnish, they are delicious as they are.
If, however, you happen to have a pinch of finely shredded cheese in your hand, then by all means, throw some on before baking.
Have any finely chopped green onions? These are pretty and have a bold delicious flavor that compliments these appetizers. Throw some on.
Extra parsley laying around? Sprinkle some on after the mushrooms have been baked, which gives it a pretty green color.
You could also top each one with a pickled jalapeño, a slice of black olive, or a drop of hot sauce.
I know y’all are way more creative than I am. So, let me know in the comments if you top yours with something I didn’t list.
Share your great ideas.
Ultimate Stuffed Mushrooms
- 20 mushrooms, medium
- 3 Tbsp. butter
- 2 Tbsp. red bell peppers, finely chopped
- 2 Tbsp. onion, finely chopped
- 14 Ritz Crackers, finely crushed (approx. 1/2 cup)
- 2 Tbsp. Parmesan cheese
- 1/2 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems, or save in refrigerator for other use.
- Preheat oven to 400°.
- Melt butter in skillet and saute chopped stems, red peppers, and onion. Cook and stir a few minutes until crisp tender. Stir in crackers, cheese, seasoning, and garlic. Remove from heat.
- Stuff mushrooms with teaspoon and set onto ungreased baking sheet. Bake for 15 minutes. Serve warm. Enjoy!
Ultimate Stuffed Mushrooms
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