Savory Stuffed Mushrooms

Who doesn’t love a delicious stuffed mushroom? The taste of the stuffing in this recipe is unforgettable. Trust me, you make these once, you will make them time and time again.

I’ve been making these great mushrooms for years now and have never measured any of the ingredients when making it. My sister in law Darlene used to make these all the time.  It’s the kind of recipe you just throw ingredients in and taste. For the sake of posting this recipe, I’ve approximated the measurements of each ingredient. At the end of mixing the stuffing, if you find the mixture is too loose, just add more crushed cracker crumbs. If its too dry, add more butter or Worcestershire sauce and cooking sherry. If you want the mixture more chunky, don’t process as much. Keep tasting until it suits your taste (or you are full, whichever comes first!).

I make these in my food processor. You can also use a food chopper, especially if you want the filling more chunky. Don’t have a food chopper? Use a sharp chefs knife, and cut to your desire consistency.

 

Here are the ingredients you need:

Fresh Mushrooms: I use the smaller white stuffing mushrooms. But any size or variety can be used.

Ritz or Butter Crackers: I use Ritz crackers for the binder. But you can also use any type butter cracker. You can crush to a fine crumb, or leave a little crunchy. You don’t want the mixture to be too loose. Add more crackers so as to get a stiffer consistency. The mixture will soften when cooked so you don’t want your mushroom cap filling to tumble over.

Celery, Onion and Mushroom Stems: Blend or finely chop.

Garlic: Everything tastes better with garlic.

Walnuts: Gives filling a wonderful flavor.

Butter: Binds the filling together nicely.

Worcestershire Sauce: For a great depth of flavor.

Sherry: You need the real thing here! Not the “Sherry cooking wine” you see in the vinegar aisle of your grocery store. That stuff is loaded with salt. Go to the liquor store and buy the best you can find.

How easy are these to make?

In a food processor, put the celery, mushroom stems, onion, garlic and walnuts. Process until fully chopped.

Transfer the mixture from the food processor bowl to a microwave safe bowl. Add butter to mixture. Microwave on high for about 3-4 minutes until mixture is softened and butter is melted.

While filling is cooking, crush crackers in a zipper bag.

Add cracker crumbs, Worcestershire sauce, sherry parsley, salt and pepper to mixture. Mix thoroughly. Make sure your filling is rather stiff as it will soften while baking.

For ease in filling these, I use a #100 ice cream scoop to fill mushroom caps. Plus, they look pretty with a nice neat rounded top!

You can make these mushrooms ahead of time, cover with plastic wrap and refrigerate until you need them. Pop them into the oven right before your party.

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