Spinach & Ritz Cracker Stuffed Mushrooms

INGREDIENTS:

24 oz. (about 16) medium to large button mushrooms, roughly 2 inch diameter or larger

34 Ritz crackers, crushed

5 oz. chopped frozen spinach, defrosted and squeezed dry

5 tbsp. butter

1/3 cup grated parmesan cheese

3/4 cup chopped onion

1 wedge of red bell pepper, cut into 15-20 quarter-inch dice

1 large garlic clove, minced

1 tbsp. + 2 tsp. Italian dressing

1/8 tsp. salt

1/8 tsp. pepper

2 tsp. olive oil

INSTRUCTIONS:

Preheat oven to 400 degrees F.

Wipe mushrooms clean with a damp cloth. Twist off stems. Finely chop enough stems to equal 1/2 cup. Discard or save the rest for another use.

Place mushroom caps face up on a greased baking sheet. Bake for 7 to 9 minutes depending on the size of the mushrooms. Should be slightly soft. Set aside.

Preheat a medium skillet on medium heat. Add oil. Add onion, garlic, and chopped mushroom stems. Cook for 3-4 minutes. Add spinach, salt and pepper. Cook about 2 minutes until vegetables are tender. Stir in cracker crumbs and butter. Add Italian dressing and grated parmesan cheese. Keep warm.

Dump out any liquid accumulated in the mushroom caps. Spoon in filling. Place one piece of red pepper in the center. Place on a dry, greased baking sheet. Bake for 8 to 10 minutes or until mushrooms are soft and stuffing is hot.

www.ingoodflavor.com