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 is essential to brightening the rich flavors of the filling.
Course Appetizer, Snack
Keyword crab stuffed mushrooms, gouda stuffed mushrooms, how to make stuffed mushrooms
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 about 15 minutes, until liquid is released. Remove from oven, drain liquid from the pan, 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 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, parmesan cheese, 1/2 cup shredded Gouda, and seafood seasoning. Gently stir in crabmeat, breaking up any very large pieces. Season to taste with salt, pepper, and hot sauce (if using).
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.