Italian Stuffed Mushrooms

Preheat oven to 350°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.