Spectacular Stuffed Mushrooms
Ritz-cracker, Parmesan, Gruyère, garlic, parsley, and pepperoni stuffing baked in jumbo mushrooms.
"Crispy, cheesy, buttery perfection — these stuffed mushrooms are an irresistible crowd favorite!" - Alexia
Ingredients
- 15–20 extra large white mushrooms
- 1 1/2 sticks salted butter (melted)
- 1 box Ritz crackers (4 sleeves, crushed)
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 8 cloves fresh garlic (minced)
- 1 bunch fresh parsley (chopped)
- 1/4 lb thinly sliced pepperoni (cut julienne style)
- 12 finely chopped mushroom stems
- Cracked black pepper (to taste)
- Garlic powder (to taste)
- Cooking spray (for baking dish)
Instructions
Prepare the Mushrooms
Clean the mushrooms thoroughly and remove the stems. Finely chop 12 of the stems to include in the stuffing. Set the mushroom caps aside.
Make the Stuffing
Crush the Ritz crackers and combine them in a large mixing bowl with grated Parmesan and shredded Gruyere cheese. Season the mixture with cracked black pepper and garlic powder to taste.
Add the Flavor
Stir in the minced garlic, chopped parsley, and chopped mushroom stems. Add the julienned pepperoni and pour in the melted butter. Mix thoroughly until the stuffing is slightly sticky and can be molded without crumbling. Add more melted butter if the mixture feels too dry.
Stuff the Mushrooms
Spray a baking dish with cooking spray. Fill each mushroom cap with the prepared stuffing and arrange them evenly in the dish. For extra flavor, scatter a few fresh plain mushrooms across the top.
Bake the Mushrooms
Cover the dish with foil and bake at 375°F for 45–60 minutes. Remove the foil and continue baking until the mushrooms are tender and the tops are golden brown and crispy.