Ingredients
Units
Scale
20-24 large stuffing mushrooms, stems removed (if you are using the super large mushrooms, you will need less)
1/2 medium onion, peeled
3 stalks celery hearts, cut into 3" pieces
2 cloves garlic
3/4 c. walnuts
12 mushroom stems
6 Tbsp butter
2 tsp. cooking sherry
2 tsp. Worcestershire sauce
1-2 stacks butter crackers, crushed (or as many as needed to make a stiff filling)
1 Tbsp dried parsley or 2 Tbsp fresh
Salt and Pepper to taste
Instructions
- Clean and remove stems from mushroom caps. Set aside.
- In the bowl of a food processor, add the onion, celery, mushroom stems, garlic and walnuts. Process until all ingredients are chopped very finely. Take mixture out of processor bowl and put into microwave safe bowl.
- Add butter to mixture and microwave on high approx. 3-4 minutes or until butter is melted and mixture is clear.
- While mixture is cooking, crushed crackers in a ziploc bag (I use a rolling pin).
- Add cracker crumbs, Worcestershire, and cooking sherry to stuffing mixture and incorporate fully. Taste mixture to adjust flavor.
- Place mushroom caps on a piece of non-stick aluminum foil lined baking sheet. Scoop mixture in to mushroom caps in to a mound.
- Bake at 375° F for approx 20-25 minutes (baking time will depend on how big the mushrooms are).
Notes
These are super easy to make! They can be made ahead for a party and popped into the oven when guests arrive.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake