Italian Stuffed Mushrooms


by: Amiyrah Martin

This delectable recipe for Italian Stuffed Mushrooms has a fun secret ingredient. Click to see what it is!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

Half a sleeve of Ritz Crackers

1 teaspoon dried oregano

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1 tablespoon olive oil

3 cloves garlic, minced

18 white button mushrooms, washed

Nutrition Facts
Italian Stuffed Mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 169

  • Total Fat: 11.3 g
  •     Saturated Fat: 4.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.6 mg
  • Sodium: 166.5 mg
  • Total Carbs: 8 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.8 g
  • Protein: 10.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat oven to 350 degrees.

2.  Place half sleeve of Ritz crackers and dried oregano in food processor. Pulse about 5 to 7 times, or until the mixture is the texture of breadcrumbs. Set aside.

3.  In a small bowl, mix together the ricotta cheese and mozzarella cheese. Set aside.

4.  Remove stems from the mushrooms, and set the caps aside.

5.  Place a large skillet over medium-high heat. Place olive oil in skillet.

6.  Put mushrooms in the hot skillet and toss around for 1 minute. Add minced garlic and toss around for 30 more seconds. Remove mushrooms and garlic, then place in a baking dish, open side up.

7.  Turn heat down to medium heat. Add breadcrumbs and toast for 1 minute. Remove from heat.

8.  Place about half a tablespoon of cheese mixture in each mushroom.

9.  Top mushrooms with breadcrumb mixture, trying to cover as much of the cheese mixture as possible.

10.  Place baking dish in the oven and bake for 15 minutes.

11.  Serve immediately or at room temperature.

related recipes