Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, white cheddar crab stuffed mushrooms. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

WHITE CHEDDAR STUFFED MUSHROOMS LongHorn Steakhouse Copycat Recipe. Start with Jumbo mushroom caps, grill them for couple minutes. Herb spreadable cheese (like a gourmet spread) Panko (Chinese) breadcrumbs grated Parmesan cheese provolone cheese white fondue sauce (recipe below).

White Cheddar Crab Stuffed Mushrooms is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. White Cheddar Crab Stuffed Mushrooms is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook white cheddar crab stuffed mushrooms using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make White Cheddar Crab Stuffed Mushrooms:

1. Take 12 Large White Mushrooms or Baby Bellas
2. Get 2 (6 oz.) cans crab meat: 1 Lump + 1 Fancy
3. Prepare 1 Cup shredded White Cheddar Cheese
4. Make ready 1/2 Cup White Cheddar + Parmesan Cheese
5. Get 1/2 Cup Melted Butter
6. Prepare 1/2 Cup plain dry bread crumbs
7. Prepare 1 Egg, beaten
8. Take 3 Tbsp Mayonnaise
9. Take 1 tsp Dry Mustard powder
10. Prepare 1/8 tsp Ground Red Pepper
11. Prepare 1/8 tsp Black Pepper
12. Take 1/8 tsp Garlic Salt
13. Prepare Olive oil

These epic crab stuffed mushrooms always vanish fast! We love them so much I even make them as a side dish with dinner every few weeks. These tender stuffed mushroom caps are filled to the brim with cream cheese, garlic, white cheddar, and jalapeño goodness and topped with an optional. These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling!

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.

PS. there are NO breadcrumbs in this recipe! · With pockets of gooey cheddar and crispy bacon, what's not to love about this Bacon Cheddar Meatloaf? This post may contain affiliate links. While it is cooking wash your mushrooms and remove the stems. My crab stuffed portabella mushrooms are delicious. Serve with some bubbly for a festive touch!

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