Crab-Stuffed Mushroom Caps with Auribella®

Crab-Stuffed Mushroom Caps with Auribella®
Crab-Stuffed Mushroom Caps with Auribella®

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.

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

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