Crab stuffed mushrooms with Gouda
Contains shellfish
Fresh crab stuffed mushrooms broiled
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
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.
