36 Original Pretzel Crisps®
6 Tablespoons Butter
6 Ounces Baby Bella Mushrooms, Finely Diced
1/2 Teaspoon Sea Salt
3/4 Teaspoon Dried Onion Flakes
2 Tablespoons Dry White Wine (or Chicken Broth)
1/3 Cup Freshly Grated Parmesan Cheese (Plus More For Garnish)
1/2 Teaspoon Dried Parsley Flakes (Plus More For Garnish)
1/3 to 1/2 Cup Plain Bread Crumbs


  1. Preheat oven to 350 degrees F. Place butter, mushrooms and salt in a non-stick skillet and sauté over medium high heat for 6-7 minutes or until mushrooms start giving up their liquid. Add the onion flakes and wine (or broth) and cook for another 1-2 minutes. Remove from heat and add the Parmesan, parsley and bread crumbs; adding the breadcrumbs a little at a time, just until mixture holds together.
  2. Gently press 1 heaping teaspoon of mushroom mixture onto each cracker with your hands to secure. Place on baking pan and sprinkle with additional Parmesan. Bake for 6-7 minutes or until hot, fragrant and slightly browned. Remove from oven and garnish with additional parsley flakes.

Recipe Courtesy of Susan Bickta