Cracker Stuffed Mushroom
1 cup cheese crackers
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound mushroom
1/2 cup butter
1/3 cup onion
1/3 cup celery
3 teaspoons parsley
Preparation:
combine cracker crumbs, salt, and pepper, set aside wipe mushrooms with a damp cloth remove stems and reserve for another use heat 1/4 cup butter in a small skillet, over a medium flame add onions and celery, saute until softened, without browning remove from heat stir in crumb mixture and parsley-mix well coat mushroom caps with melted butter place, stem-side up, onto a shallow baking pan bake @ 450 degrees for 5-6 minutes remove from oven, spoon filling into mushroom caps bake @ 450 degrees for 10-15 minutes, until lightly toasted on top serve hot or warm