These rich Crab and Gouda Stuffed Mushrooms, with sweet lump crabmeat, garlic, and Dijon, are a perfect appetizer or side dish for any celebration.
I walked into a store today, and a display of chocolate hearts and stuffed bears greeted me, with a giant sign proclaiming that Valentine’s Day is just around the bend. I shouldn’t be surprised given that the same location was selling Halloween candy in August, with fully decked halls in October, but I, for one, would love to hit the pause button on the holiday jumping and savor the arrival of 2017. New Year’s Eve is primetime for appetizers, and this year I’m sharing one of our favorites: Crab and Gouda Stuffed Mushrooms. These elegant mushrooms, stuffed with lump crabmeat, cream cheese, Gouda, and a touch of Dijon, are perfect for any celebration, from Christmas and New Year’s to game watch parties and beyond. When you think about it, is there any special occasion that wouldn’t benefit from a stuffed mushroom on the menu? Not in my house!
Stuffed mushrooms are so easy to make and are always a crowd-pleaser. For this recipe, I like to use cremini mushrooms. They have a bit of a deeper flavor than buttons, which complements the crab and Gouda well. (Button mushrooms can certainly be substituted if you prefer them or are unable to find cremini.) For the filling, I use sweet lump crabmeat and add sautéed chopped mushroom stems, scallions, and garlic to the cheeses for an extra boost of flavor. A squeeze of lemon juice just before serving brightens the rich flavors for a well-balanced bite….