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.