Here it is!
The recipe for my mom’s famous stuffed mushrooms. Everyone in my family loves these and I’m sure they will be around for several generations.
Okay so the picture may not look so appetizing, but trust me, they are exquisite!
- 1 or 2 containers of whole mushrooms
- 4 to 6 Stalks of Celery
- 3 Sleeves of Ritz Crackers
- 3 Sticks of Butter
Rub down all mushrooms with a moist paper towel to remove all dirt residue. Remove all stems from the mushrooms and put into a food processor along with the stalks of celery. Make sure there are no leafy parts left on the stalks. Once the celery and mushrooms are finely diced, place into a large frying pan with 2 and a half sticks of butter and saute until they are soft and you are able to smell them.
While they are sauteing place 3 sleeves of Ritz crackers into the food processor, one stack at a time, or however many will fit into your food processor. After the mushrooms mixture is done sauteing, shut off the heat and blend the cracker crumbs into the mushroom mixture with a wooden spoon.
Place the Mushroom/Cracker filling into a large bowl or container and set aside. Place all of the mushroom caps from earlier into a baking dish (I use a 9×13 glass dish). Fill the mushrooms caps with 1 teaspoon of the filling and once they are all stuffed, use the remaining filling to cover all the gaps in the baking dish, leaving no spaces. The last half stick of butter will be used for the top of the stuffing. Cut small pats of butter and place them sporadically through out the top of the dish.
If making a day in advance, cover with foil and store in the refrigerator.
When ready to bake, place onto middle rack in oven at 350 degrees for about 25 minutes or until you can see them bubbling in dish.