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)

Steps

1. Preheat oven to 400 degrees; place rack in middle position.
2. 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.
3. 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.