Italian Stuffed Mushrooms - crackers

Method

• Preheat oven to 350 degrees F.
• Place half sleeve of Ritz crackers and dried oregano in food processor.
• Pulse about 5 to 7 times, or until the mixture is the texture of breadcrumbs.
• Set aside.
• In a small bowl, mix together the ricotta cheese and mozzarella cheese.
• Set aside.
• Remove stems from the mushrooms, and set the caps aside.
• Place a large skillet over medium-high heat.
• Place olive oil in skillet.
• Put mushrooms in the hot skillet and toss around for 1 minute.
• Add minced garlic and toss around for 30 more seconds.
• Remove mushrooms and garlic, then place in a baking dish, open side up.
• Turn heat down to medium heat.
• Add breadcrumbs and toast for 1 minute.
• Remove from heat.
• Place about half a tablespoon of cheese mixture in each mushroom.
• Top mushrooms with breadcrumb mixture, trying to cover as much of the cheese mixture as possible.
• Place baking dish in the oven and bake for 15 minutes.
• Serve immediately or at room temperature.