This treasured family favorite prompts such nostalgia! Our family friend Billie Pelts passed on this recipe to ours year ago, and growing up, we’d find any excuse to make them. When I began to experiment in the kitchen as a 12-year-old and curate my own recipe box of favorites (see original photo below), this appetizer was a no-brainer.
Make your own batch with your little ones, just as my mom would with me — and know that you can enjoy the garlicky buttery goodness for any level of gathering, whether the afternoon football game or New Year’s Eve soiree!
Serves 12
2 boxes white button mushrooms, washed with caps separated
2 cans pitted black mushrooms, drained
1 sleeve Ritz crackers
4 garlic cloves, minced
1 stick salted butter
Parmesan cheese
1. Preheat oven to 350 degrees. Place crackers in a Ziploc, seal, and roll/press into crumbs.
2. In a food processor, pulse mushroom caps and olives. Set aside.
3. Melt butter in saucepan over medium heat. Add garlic and stir until fragrant, about 1 minute. Add olive mixture and crackers. Stir until combined. Add a handful of parmesan cheese; taste and salt if needed.
4. Spoon each mushroom with filling and place on a baking sheet. Cook mushrooms for 30-40 minutes. Garnish with extra parmesan before serving.
