November 08, 2016
Dairy, Alcohol, Vegetables,
Appetizers, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Christmas, Entertaining, New Years, Oven Bake, Stove Top, Vegetarian, Wine, Make it from scratch, Butter/Margarine, Spicy more
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"These mushrooms are always an appetizer standby at my Thanksgiving or Christmas Holiday table. It's succulent stuffing is bursting with rich, buttery-tasting Ritz crackers flavored with ingredients that nudge the mushrooms to taste yum. I always get positive reaction from guests."
Preheat oven to 350 degrees F.
Melt olive oil and/or butter in skillet. Once hot enough add chopped onion and finely chopped mushroom stems over medium heat until soft, translucent and golden.
Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4 (This step is essential, because if you don't cook it down enough your stuffing may be too wet). Stir in parsley and distribute evenly.
Add crushed Ritz crackers to combine.
Add sugar and parmesan. Stir to combine.
Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
Remove from heat. Add lemon juice to taste. This mixture should not be too wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
Fill each mushroom cap with the stuffing and distribute evenly. (If there is leftover stuffing, it can be kept frozen and used to stuff for fish or shrimp at a later time.)
Bake until the mushrooms are dark and the stuffing is golden, about 35-40 minutes. Serve warm or at room temperature.
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