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The secret to Rach's stuffed mushrooms is to bake the mushrooms first—the perfect base for her tasty, gluten-free crab and cheddar filling.
For Rach's version of a surf & turf date night, serve these with her Pinwheel Steaks and Tomato Salad.
Preheat oven to 400˚F.
Wipe mushrooms with damp cloth. Trim stems, then remove, finely chop, and reserve them. Spray mushroom caps with cooking spray, season with salt and pepper, and parbake 10 to 12 minutes cap-side up.
Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned. Add celery, shallots, chile pepper and thyme, season with salt and pepper, stir, then grate in lemon zest and garlic. Add hot sauce and sherry, then let it cook out, 3 to 4 minutes. Add pan juices from mushroom caps and cool mixture and mushroom caps completely.
In a bowl, mix crab, two-thirds of the cheese, cooled mushroom mixture, and herbs, saving a little of the herbs for topping. Mound and fill the mushrooms and top with remaining cheese. Bake to golden, 20 minutes, top with remaining herbs and serve.