Crab and Gouda Stuffed Mushrooms
Recipes Appetizers Holidays Seafood Vegetarian
Description
Serve these decadent, creamy crab and Gouda stuffed mushrooms for your next gathering. Serve with a splash of freshly squeezed lemon juice and/or hot sauce prior to serving.
Ingredients
24 oz. cremini mushrooms, about 2 inches in diameter, wiped off/cleaned
1/4 c. olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
1/3 c. sliced scallions, plus more for garnish
2 garlic cloves, minced
1/2 c. cream cheese (half of an 8 oz. block)
1 t. Dijon mustard
1 t. Worcestershire sauce
6 oz. lump crabmeat, picked over for cartilage
1 c. shredded Gouda cheese, divided
lemon wedges, for serving
hot sauce, for serving (optional)
Directions
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Preheat oven to 400 degrees; place rack in middle position.
Remove stems from mushrooms; use a small spoon to gently hollow out a little of the mushroom cavity; remove gills. Reserve mushroom shavings; set aside with stems.
On a foil lined baking sheet, toss mushroom caps with 2 T. olive oil and several pinches of kosher salt and pepper. Place mushrooms in a single layer, cavity-side down. Roast for 20 minutes. Remove from oven; flip caps; set aside.
Meanwhile, as mushrooms are roasting, finely chop stems and gills. Heat remaining 2 T. oil in a non-stick skillet until shimmering; add chopped mushroom pieces and a pinch of salt and pepper; cook, stirring often, until liquid is released and mushrooms are soft, but not brown, about 5-8 minutes. Add scallions and garlic; cook until fragrant, about 2 minutes. Remove from heat; let cool slightly.
In a bowl, mix together cream cheese, mustard and Worcestershire sauce; stir in mushroom mixture and 1/2 c. shredded Gouda cheese. Gently stir in crabmeat, breaking up any very large pieces. Season with salt and pepper, to taste.
Fill roasted mushroom caps with filling mixture, packing and mounding slightly. Top each with the remaining cheese.
Bake 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 from the lemon wedges. Provide hot sauce for those who like a little kick.
Makes 18-24 mushrooms.