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BelGioioso Cheese, Inc

 

Crab-Stuffed Mushroom
Caps with Auribella®

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

8 oz. cream cheese
5 oz. BelGioioso Auribella® cheese, shredded, plus extra for garnish
1 Tbsp. milk
1 – 6 ½ oz. can crabmeat
2 Tbsp. minced onions
1/2 tsp. horseradish
Dash of Worcestershire sauce
Salt to taste
25–30 fresh medium-sized mushrooms
1/2 cup breadcrumbs

Directions

Blend cream cheese, BelGioioso Auribella®, milk, crabmeat, onions, horseradish, Worcestershire sauce and salt together. Clean mushrooms and remove stems. Fill caps with mixture and sprinkle tops with breadcrumbs. Bake at 350˚F for 30-45 minutes in a shallow, buttered dish until hot and bubbly. Top each cap with a sprinkle of Auribella® before serving.

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