Date Night At Home Rachs Gluten Free Crab Cheese Stuffed Mushrooms Recipes

DATE NIGHT AT HOME: RACH'S GLUTEN-FREE CRAB + CHEESE-STUFFED MUSHROOMS

Steps:

• 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

GLUTEN-FREE CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Grease 13x9-inch baking dish.
• Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
• Place mushroom caps topside down on baking dish.
• Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
• Fold in crabmeat gently.
• Place a heaping spoonful of mixture on top of each mushroom cap.
• Sprinkle each mushroom cap with Parmesan cheese.
• Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.