Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, white cheddar crab stuffed mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Unwrap A Richer, Bolder Cheese And Make The Everyday Less Everyday. English muffin breadcrumbs and chopped veggies round out a crab and cheddar filling in Rach's stuffed mushrooms that are baked to crisp, cheesy perfection. Serve these with Rach's Maple Bourbon Bacon-Wrapped Shrimp at your holiday get-togethers or team them up as a main dish at dinner. Mix well and then stir in egg and mayonnaise.
White Cheddar Crab Stuffed Mushrooms is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. White Cheddar Crab Stuffed Mushrooms is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook white cheddar crab stuffed mushrooms using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Cheddar Crab Stuffed Mushrooms:
- Get 12 Large White Mushrooms or Baby Bellas
- Prepare 2 (6 oz.) cans crab meat: 1 Lump + 1 Fancy
- Prepare 1 Cup shredded White Cheddar Cheese
- Take 1/2 Cup White Cheddar + Parmesan Cheese
- Prepare 1/2 Cup Melted Butter
- Prepare 1/2 Cup plain dry bread crumbs
- Prepare 1 Egg, beaten
- Prepare 3 Tbsp Mayonnaise
- Take 1 tsp Dry Mustard powder
- Prepare 1/8 tsp Ground Red Pepper
- Take 1/8 tsp Black Pepper
- Get 1/8 tsp Garlic Salt
- Make ready Olive oil
These white cheddar stuffed mushrooms taste just like you bought them from Longhorn Steakhouse. They are stuffed with a garlic cream cheese, topped with white cheddar cheese, and sit in a creamy bed of cheesy-goodness! White cheddar stuffed mushrooms - a Longhorn copycat! Pour white wine into baking dish.
Instructions to make White Cheddar Crab Stuffed Mushrooms:
- Lightly oil a small 9x9 glass pan with olive oil.
- 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.
- 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.
- Bake 20-25 minutes at 425°.
- Note: can be prepared and refrigerated. Add approximately 10 minutes to cook time.
White cheddar stuffed mushrooms - a Longhorn copycat! Pour white wine into baking dish. They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white cheddar sauce. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture.
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