Crab-Stuffed Mushroom Caps with Auribella®

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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.