Ingredient

Mushrooms

• 1 lb. small fresh portobello mushrooms

Filling

• 4 Tbsp butter, divided

• ⅓ cup finely chopped onion

• 1 pkg (8 oz) cream cheese, cubed

• ½ tsp seasoned salt

• ⅓ cup finely shredded cheddar cheese

Topping

• ¼ cup crushed Ritz crackers

• 1 Tbsp butter, melted

Directions

1. Prepare the Mushrooms Preheat oven to 375°F. Remove the stems from the mushrooms and finely chop the stems; set the caps aside.

2. Make the Filling In a large skillet, melt 2 Tbsp butter over medium heat. Add the chopped stems and onion; cook and stir until tender, 4–6 minutes. Add the cream cheese and seasoned salt; cook and stir until the cream cheese is fully melted and smooth.

3. Fill the Mushroom Caps Spoon the warm filling into the mushroom caps. Melt the remaining 2 Tbsp butter. Dip the bottoms of the filled mushroom caps into the melted butter and place them on a baking sheet. Top each mushroom with shredded cheddar cheese.

4. Add the Topping In a small bowl, combine the crushed Ritz crackers and 1 Tbsp melted butter. Sprinkle the mixture evenly over the tops of the mushrooms.

5. Bake

Bake for 12–15 minutes, or until the mushrooms are tender and heated through.

6. Serve - Serve hot as an appetizer or side dish.

Nutrition —

1 Stuffed Portobello Mushroom

Calories: 95–115 Total Fat: 8–10 g Saturated Fat: 5–6 g Cholesterol: 20–25 mg Sodium: 160–220 mg Total Carbohydrates: 3–4 g Sugars: 1–2 g Protein: 2–3 g