White Cheddar Crab Stuffed Mushrooms
White Cheddar Crab Stuffed Mushrooms

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, white cheddar crab stuffed mushrooms. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

White Cheddar Crab Stuffed Mushrooms is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. White Cheddar Crab Stuffed Mushrooms is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have white cheddar crab stuffed mushrooms using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make White Cheddar Crab Stuffed Mushrooms:
  1. Prepare Large White Mushrooms or Baby Bellas
  2. Prepare cans crab meat: 1 Lump + 1 Fancy
  3. Prepare shredded White Cheddar Cheese
  4. Make ready White Cheddar + Parmesan Cheese
  5. Take Melted Butter
  6. Get plain dry bread crumbs
  7. Take Egg, beaten
  8. Make ready Mayonnaise
  9. Make ready Dry Mustard powder
  10. Get Ground Red Pepper
  11. Take Black Pepper
  12. Get Garlic Salt
  13. Make ready Olive oil
Instructions to make White Cheddar Crab Stuffed Mushrooms:
  1. Lightly oil a small 9x9 glass pan with olive oil.
  2. Remove stems, place caps in pan and chop 1/4 of stems (discard rest) to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, dry mustard, 1 cup white cheddar cheese, 1/4 cup Parmesan cheese, bread crumbs, red and black pepper. Mix well and then stir in egg and mayonnaise.
  3. Use a small spoon to mound filling onto each mushroom cap. Melt butter add garlic salt and mix then drizzle over the filled mushrooms. Sprinkle remaining 1/4 cup of Parmesan cheese on top of filled mushrooms.
  4. Bake 20-25 minutes at 425°.
  5. Note: can be prepared and refrigerated. Add approximately 10 minutes to cook time.

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