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Stuffed Mushrooms

A holiday favorite at our family gatherings. These delicious mushrooms make a popular appetizer. They can be prepped a day or two ahead and baked right before serving.

Picture to come. :)


1/2 lb zucchini

1 lb large mushrooms

1 clove garlic

1/3 C Ritz crackers, crushed

1/8 teas salt

1 T butter

1/3 C ricotta cheese

1/8 t pepper

1/3 C grated parmesan


1. Shred zucchini and toss with salt in colander.

2. Let stand to drain. squeeze dry. (I squeeze it with a paper towel to get the moisture out.)

3. Wipe mushrooms with a paper towel to clean. Remove stems.

4. Arrange mushrooms in casserole dish.

5. Brush mushrooms with melted butter.

6. Saute garlic in remaining butter add zucchini and saute 2 minutes. let cool.

7. Stir in ricotta cheese, cracker crumbs, oregano and pepper.

8. Spoon mixture into mushrooms and sprinkle parmesan on top.

9. Bake at 350* for 10-15 minutes.


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