Mikey Sauvage’s Famous Stuffed Mushrooms


60 Cremini Mushrooms (caps & stems)
4 Tbsp Butter
4 Sprigs Rosemary
10 Sprigs Thyme
6 Cloves Garlic (chopped)
1 Med White Onion (diced)
½ Cup Grated Parmesan Cheese
3 Sleeves Ritz crackers (crushed)
2 Cups White Wine
1 Tsp Dried Parsley
1 Tsp Dried Basil
Salt and Pepper to taste


Preheat oven to 400
Separate mushroom caps and stems, reserve caps to stuff later
Finely chop mushroom stems
Saute mushrooms and onions with the butter for about 5 minutes
Add garlic, cook for two more minutes
Add fresh and dried herbs, cook for another minute
Add wine, cook till reduced by a third
Mix in crushed Ritz crackers & parmesan cheese, salt & pepper to taste, then let cool
Once mixture is cool, stuff the mushrooms
Bake in oven at 400 degrees for 15-20 minutes