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Stuffed Mushroom on a plate with a fork by the Rebbetzin Unplugged

Easy Elegant Stuffed Mushrooms

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I make a double batch of these stuffed mushrooms because everyone always wants seconds!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 8 mushrooms
  • 2 carrots
  • 8 cracker squares 1 individual pack of saltine style crackers
  • salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil

Method
 

  1. Wash the mushrooms well
  2. Trim the very ends of the mushrooms stems
  3. Peel the carrots
  4. Use your thumb to pop off the mushroom stems
  5. Chop the stems and carrots into bits
  6. Place the chopped mushroom stems and carrots in a bowl.
  7. Crush the crackers in the package or in a baggie to avoid a mess and add them to the vegetables.
  8. Add the olive oil, salt and pepper.
  9. Mix until well incorporated.
  10. The mix should be moist, but not soggy. (Add some more olive oil if necessary).
  11. Line a baking sheet with foil for easy clean up.
  12. Lay out the mushroom caps and sprinkle tops and bottoms with salt and pepper.
  13. Fill with the vegetable mix.
  14. Sprinkle with olive oil.
  15. Bake at 350F/180C for approximately 15 minutes. Cook longer if you desire a crispier texture
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