appetizers
seafood
stuffed
holiday
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Crab & Cheddar Stuffed Mushrooms By Rachael

How To Make Crab & Cheddar Stuffed Mushrooms By Rachael

How To Make Root Vegetable Puree | Amanda Freitag

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

How To Make Creamy Mustard Sauce | Amanda Freitag

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

Is The Covid Vaccine Safe? Dr. Ian On Why It's Worth The (Very S…

CBSi may earn an affiliate commission if you purchase something through featured links below

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.

Ingredients

  • 18 extra-large stuffing mushrooms (or 30-36 medium stuffing mushrooms), wiped clean and stemmed
  • Non-aerosol cooking spray
  • Salt and pepper
  • 4 tablespoons butter
  • 2 small ribs celery with leafy tops, finely chopped
  • 4 cloves garlic, grated or finely chopped
  • 2 large shallots, finely chopped
  • 2 tablespoons picked thyme leaves, chopped
  • 1 round tablespoon prepared horseradish, such as Gold’s, optional
  • 1 bay leaf
  • ½ cup dry sherry
  • 1 pound crab meat, lump or King leg meat, picked for shells and tendons
  • 1 English muffin, toasted to deep golden and ground into panko-like crumbs (optional – you can make these mushrooms gluten-free as well)
  • About 2 cups loosely-packed shredded sharp white cheddar cheese
  • ½ lemon, juiced
  • A sprinkle of Old Bay
  • Finely chopped chives and parsley, to serve

Yield

Serves: 8 to 10 mushrooms

Preparation

Preheat oven to 425˚F and line a baking sheet with foil and top with parchment. Spray caps with cooking spray and season with salt and pepper. Par-cook them 8-10 minutes, let them cool and drain cap-side up. Change the parchment paper to a clean sheet and season the inside of caps with salt and pepper.

Heat a skillet over medium to medium-high heat. Melt butter and add celery, garlic, shallots, thyme, horseradish and bay, season with salt and pepper, and stir 3-4 minutes. Add sherry and let it mostly absorb, 1-2 minutes, add crab and heat through, then add English crumbs, if using.  Cool the mixture a bit to handle and stir in cheese. Mound the stuffing into the mushrooms very generously. Bake the mushrooms to golden and set, 15-18 minutes, top with lemon juice, Old Bay and herbs.