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Stuffed Mushrooms 

  • Author: Dan Pelosi

What You'll Need

Units Scale
  • 1 lb. cleaned baby Bella or Rimini Mushroom
  • Kosher salt
  • 16 butter crackers or (1/2 sleeve)Ritz
  • 2 cloves garlic, peeled
  • 4 tablespoons softened butter
  • 1/4 cup fresh parsley leaves, plus more for serving
  • Grated Parmesan, for topping

What You'll Do

  1. Preheat oven to 400 degrees.
  2. Remove the stems from the mushrooms and set aside. Place caps upside down on a baking sheet lined with parchment. Sprinkle caps with kosher salt.
  3. Into the bowl of the KitchenAid Go Food Chopper, add the mushroom stems, butter crackers, garlic cloves, butter and parsley. Chop until everything is finely minced and coated in butter.
  4. Spoon filling into the caps of the mushrooms until they are overflowing. Sprinkle mushrooms with grated Parmesan cheese.
  5. Bake at 400 degrees for 20 minutes or until browned.
  6. Serve warm, sprinkled with chopped parsley.