Vegetable stuffed mushrooms are wonderful for a party, you can make these ahead of time, or they are even wonderful during the summer when you want a light dinner.
Cassarino’s Vegetable Stuffed Mushrooms
Yield: 12 stuffed mushrooms.
Cassarino's Vegetable Stuffed Mushrooms
These stuffed mushrooms are packed full of vegetables and these make a hearty appetizer.
- 1/3 pound margarine or butter
- 1 red pepper
- 1 green pepper
- 2 carrots
- 1 small Spanish onion
- 3 cloves garlic
- 1/4 cup Marsala wine
- 1 small bunch parsley
- 1 tablespoon mayonnaise
- Salt and Pepper to taste
- 2 sleeves Ritz crackers
- 12 large white mushrooms
Finely chop vegetables and mince the garlic cloves.
Heat margarine in a saucepan. As it begins to soften and melt, add the vegetables and garlic, cooking until soft. Add the Marsala wine, and finely chopped parsley. Allow vegetables to cool. Add mayonnaise and seasonings. Mix in Ritz crackers, crushing them as you go.
Stuffing should be firm and hold itself together. If still loose, add some breadcrumbs.
Stuff caps and bake in 350F oven in a greased pan for 25 minutes or until the base of the mushroom is soft.Print Recipe