Crab Stuffed Mushrooms with Gouda
We like these creamy, cheesy crab stuffed mushrooms mild, but if you and your guests prefer a “kick,” add a few dashes of hot sauce to the filling mixture, to taste. A squeeze of lemon juice over the mushrooms just prior to serving brightens the rich flavors of the filling.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 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)
- 2-3 garlic cloves , minced (depending on how garlicky you like your mushrooms)
- 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 and set aside. Use a small spoon to gently hollow out a little of the mushroom cavity, removing gills.
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 15-20 minutes. Remove from oven and flip caps. Set aside.
While mushrooms are roasting, finely chop stems. Heat remaining 2 tablespoons of oil in a nonstick skillet until shimmering.
Add chopped stems with 1/4 teaspoon each of kosher salt and black 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 it into the cavity 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.
Old Bay Seasoning:
We've had some great discussions on social media about how much we all love Old Bay seasoning in crab stuffed mushrooms. I don't typically use it in this recipe, but it can certainly be added! To use Old Bay in these mushrooms, stir a couple of dashes into the filling after folding in the crab, to taste.
Calories: 67kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 166mg | Potassium: 170mg | Vitamin A: 65IU | Vitamin C: 0.8mg | Calcium: 84mg | Iron: 0.2mg