chantilly stuffed mushrooms | Chantilly

chantilly stuffed mushrooms

you really can't mess up this recipe.

i've been making these since i was twelve. i remember thinking to myself "when i'm an adult, there's going to be nothing stopping me from making these and eating them for dinner EVERY NIGHT." they're about the simplest, most delicious stuffed mushrooms ever (if not the most fattening.)

with this one, i usually just go by taste... not specific amounts of things. but for the sake of it being a recipe, i put some actual measurements...


2 packages ritz (or generic ritz) crackers
3 packages white button mushrooms
3/4 stick of butter, melted
1/3 cup parmesan cheese
heaping tablespoon minced garlic


~ preheat oven to 400 degrees
~ mash packages of crackers in a large bowl
~ pick stems from the mushrooms, and mash them in with the crackers
~ pour butter over pulverized mixture, and combine. the consistency should be mushy... not too dry, but not too wet.
~ add parmesan cheese
~ add garlic
~ mix more (i get in there and use my fingers/ hands. no need for pretense...)
~ stuff mushroom caps with the mixture.
~ put in the oven, and bake for 20-25 minutes, or until brown on top.

* now when it comes to the garlic and parmesan, my opinion is always "more is more." feel free to experiment with the amounts to your taste
* also keep in mind that if your mixture is too dry, you can always add more butter. if it's too mushy, you can always add more crackers!

mushrooms 2

you WILL not be able to stop eating them. baker beware...




  1. Oh my goodness that looks delicious! I love stuffed mushrooms and I've never tried them with ritz crackers before. Will have to try it out sometime :)

  2. This looks so devilish!!! SO TEMPTING!

  3. I love stuffed mushrooms. It's absolutely delicious. Oh my I definitely want to make these sometime this week. Thanks for sharing your recipe. 've never had it with crackers before.

  4. Yummm delicious...kisses
    Rose jp

  5. Mouth-watering!!! I need to try this one day ... like, mm, tomorrow, hehe.


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