Home » Thanksgiving Crackerfest: Three Festive Recipes

Thanksgiving Crackerfest: Three Festive Recipes

Stuffed mushrooms in the oven.To show how thankful we are for Crunchmaster, we’re sharing three recipes incorporating their delicious gluten-free crackers that we think can be new Thanksgiving classics.

Blue Cheese, Olive and Cracker Stuffed Mushrooms

  • 1 container button mushrooms (16 oz)
  • ½ cup crushed Crunchmaster Multi-grain Sea Salt Crackers
  • ¼ cup finely chopped green onions
  • ½ cup kalamata olives, pitted and chopped in a food processor
  • 2 oz blue cheese crumbles
  • 1 Tbsp mayonnaise 
  1. Preheat oven to 350°F.
  2. Wash mushrooms and remove stems to make a pocket for filling.
  3. Spray a cookie sheet with cooking spray/olive oil spray and bake mushrooms stem side down for 10 minutes.
  4. While mushrooms are baking, mix together crushed crackers, chopped green onions, chopped kalamata olives, blue cheese crumbles and mayonnaise.
  5. Remove mushrooms from the oven, spray or brush again with oil and flip over.
  6. Stuff the mushrooms with the cracker mixture.
  7. Bake for another 15–20 minutes. 
  8. Remove, let cool slightly and serve!

Maple-Mustard Roasted Brussels Sprouts Starters

  • 16 oz bag Brussels sprouts, washed, trimmed and cut in half
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • ½ tsp Dijon mustard
  • ½ tsp yellow mustard
  • Pinch of garlic powder
  • Pinch of cayenne pepper
  • 3 drops liquid smoke
  • Salt and pepper to taste (adjust the salt, based on your cracker variety)
  • Package of Crunchmaster Rosemary & Olive Oil multiseed Crunchmaster crackers
  1. Preheat the oven to 400°F. 
  2. Toss the trimmed and halved Brussels sprouts in a bowl in the olive oil. Sprinkle with a pinch of salt and pepper.
  3. Spread the sprouts in a single layer on a parchment paper-lined baking sheet, put in the oven and bake for 15 minutes.
  4. While the sprouts are baking, combine the rest of the ingredients in the bowl that you tossed the sprouts and oil in.
  5. When the timer goes off, remove the sprouts from the oven.
  6. Slide them into the bowl with the syrup mixture. Toss well, then return the sprouts to the baking pan, reusing the same parchment paper.
  7. Bake for an additional 7 minutes.
  8. Remove pan from the oven and top crackers with sprouts shortly before serving. 

Cranberry and Rosemary Cracker Bites

  • 12 oz bag raw cranberries
  • 1 cup sugar
  • 1 cup water
  • 1 Tbsp Holiday spice mix (cinnamon, nutmeg, cloves, allspice, etc.)
  • Feta cheese
  • Crunchmaster Rosemary & Olive Oil crackers
  1. In a medium pot, mix water and sugar and boil over medium heat. Stir frequently to ensure sugar dissolves.
  2. Pour cranberries into boiling sugar-water mixture and cook for 5 minutes, stirring frequently. 
  3. Add spice mix and stir.
  4. Boil for another 5 minutes.
  5. Take off heat and allow cranberry sauce to cool.
  6. Spoon cranberry sauce onto cracker, top with cheese and enjoy!

Note: Try substitutions like strawberry preserve, marmalade, or other fruit jams. Substitute Brie or Camembert for feta.

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