Louisiana Culinary Institute's Stuffed Mushrooms with Cheese - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Louisiana Culinary Institute's Stuffed Mushrooms with Cheese

Louisiana Culinary Institute's Stuffed Mushrooms with Cheese

12 oz white mushrooms, cleaned and stems removed

1 lb lump crabmeat, picked over for shells and cartilage

1 tsp chopped garlic

1/2 cup chopped pickled jalapenos

1/4 lb grated pepper Jack cheese

1 tsp worcestershire sauce

1 tsp hot sauce

1/2 tsp salt

1/4 cup mayonnaise

2 oz Parmiggiano-Reggiano cheese, grated

2 heads radicchio, cut in half and grilled

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat,garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmiggiano-Reggiano. Place a heaping tablespoon into the the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

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