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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 is essential to brightening the rich flavors of the filling.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 18 to 20 mushrooms
Calories: 93 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

  • 24 ounces cremini mushrooms , about 1-3/4 to 2-inches in diameter, cleaned (about 18-20 mushrooms)
  • 1/4 cup olive oil , divided
  • 1/3 cup Sliced scallions , plus additional for garnish
  • 2 large garlic cloves , minced
  • 1/2 cup block-style cream cheese (1/2 of an 8-ounce block)
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon Dijon mustard
  • 1/2 to 1 teaspoon Seafood Seasoning (such as Old Bay), to taste and depending on the brand
  • 2 tablespoons grated parmigiano reggiano
  • 1 cup shredded Gouda , divided
  • 6 ounces lump crabmeat , picked over for cartilage
  • Kosher salt and freshly ground black pepper
  • Lemon wedges , for serving
  • hot sauce , to taste (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F with rack in middle position.
  2. Remove stems from mushrooms and set aside. Use a small spoon to gently hollow out a little of the mushroom cavity, removing gills. 
  3. 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.
  4. While mushrooms are roasting, finely chop stems. Heat remaining 2 tablespoons of oil in a nonstick skillet until shimmering. 
  5. 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.
  6. 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).
  7. 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.
  8. 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.

Notes

  • 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.

Nutrition Information

Serving 1mushroom Calories 93kcal (5%) Carbohydrates 3g (1%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 18mg (6%) Sodium 234mg (10%) Potassium 230mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 88IU (2%) Vitamin C 1mg (1%) Calcium 119mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 18to 20 mushrooms

Amount Per Serving

Calories 93

% Daily Value*

Serving 1mushroom
Calories 93kcal 5%
Carbohydrates 3g 1%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 234mg 10%
Potassium 230mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 88IU 2%
Vitamin C 1mg 1%
Calcium 119mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.