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!
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.
I’ve gotten in the habit of pre-roasting the hollowed-out mushroom caps before stuffing, a tip I picked up from Cooks Country Magazine.
Mushrooms have a rather high water content, and I find that sometimes when you stuff and bake them raw, you end up having to overcook the filling to get the mushroom to the point where it’s tender without being soggy. The longer baking time isn’t an issue for some fillings, but it can be less-than-ideal for delicate ingredients like crab.
In this recipe, I roast the caps until the water is released, fill with the crab mixture, and return to the oven just until the filling is warm, a mere 5-7 minutes. Pre-roasting the mushroom caps also makes these extra easy to prep ahead of time. The mushrooms can be fully assembled and stored in the refrigerator up to overnight before baking.
While not low on the calorie scale, these Crab and Gouda Stuffed Mushrooms are low-carb. They’re practically diet food, friends! [Cue laugh track.]
Speaking of: this season of deliciousness that’s wrapping up is even more reason why my jeans, with whom I had a rather awkward conversation the day after Christmas, are going to need a little downtime between chocolate-centric holidays. (I’m looking at you and your Valentine’s Day displays, big box store!)
Cheers to the New Year!
More recipes for New Year’s Eve entertaining:
Spinach and Artichoke Dip
Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
Maple Sriracha Devils on Horseback
Perfect Cheese Board Tutorial
Josephine’s Caponata (Eggplant Appetizer)
Crab and Gouda Stuffed Mushrooms
- 24 ounces cremini mushrooms, about 2-inches in diameter, cleaned (about 18-24 mushrooms)
- 1/4 cup olive oil, divided
- 1 cup shredded Gouda, divided
- 6 ounces lump crabmeat, picked over for cartilege
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup block-style cream cheese (1/2 of an 8-ounce block)
- 2 garlic cloves, minced
- 1/3 cup sliced scallions, plus additional for garnish
- kosher salt and freshly ground black pepper
- lemon wedges, for serving
Preheat oven to 400 degrees F with rack in middle position.
Remove stems from mushrooms. Use a small spoon to gently hollow out a little of the mushroom cavity, removing gills. Save mushroom shavings and set aside with stems.
On a baking sheet (lined with foil, if desired, for easy cleanup), toss mushroom caps with 2 tablespoons olive oil and a few pinches of kosher salt and pepper. Arrange mushrooms in a single layer, cavity-side down. Roast for 20 minutes. Remove from oven and flip caps. Set aside.
While mushrooms are roasting, finely chop stems and gills. Heat remaining 2 tablespoons of oil in a nonstick skillet until shimmering. Add chopped mushroom pieces with a pinch of salt and pepper, and cook, stirring often, until liquid is released and mushrooms are soft, but not brown, about 5-8 minutes. Add scallions and garlic, and cook until fragrant, about 2 minutes. Remove from heat and let cool slightly.
In a bowl, mix together cream cheese, Dijon mustard, and Worcestershire sauce. Stir in mushroom mixture and 1/2 cup shredded Gouda. Gently stir in crabmeat, breaking up any very large pieces. Season to taste with salt and pepper.
Fill roasted mushroom caps with filling mixture, packing and mounding slightly. Top each mushroom with some of the remaining shredded Gouda. Bake for 5-7 minutes, until cheese is melted and filling is heated through. Serve hot, topped with additional sliced scallions and a squeeze of lemon juice.
TO PREP AHEAD: Prepare recipe, as instructed above, through the filling of the mushroom caps and topping with shredded cheese. Cover mushrooms and refrigerate, up to overnight. When ready to serve, preheat oven to 375 degrees F. Place mushrooms on a foil-lined baking sheet sprayed with cooking spray and bake 10-15 minutes, until filling is heated. Let stand 5 minutes before garnishing and serving.