Today I am doing another fun little appetizer. I just love a really good finger food and these Crab and Gouda Stuffed Mushrooms! I have done several types of stuffed mushrooms and always love experimenting with new types of fillings for them and new ways to prep them. That coupled with it was brought up I do a TON of beef based recipes and not a lot of seafood, I decided to switch that up a little bit and have some fun with them. These are an awesome little appetizer that are easy and have a flavor that will wow anyone who tries them. So if you like mushrooms and want a little bit different of an app give these a try you will thank me later LMAO!
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- 18-24 Baby Bella Mushrooms
- 1 Cup Gouda, Shredded
- 6 oz. Crab Meat
- 1 tsp. Worcestershire Sauce
- 1 tsp. Dijon Mustard
- 8 oz. Cream Cheese, Softened
- 2 Garlic Cloves, Minced
- 1/3 Cup Green Onions, Minced
- Salt
- Pre-Heat oven to 400 degrees.
- Remove stems from mushrooms, if needed use a small spoon to gently hollow out the mushroom cavity.
- Toss mushroom caps with 2 Tbsp. of oil, sprinkle with Salt and Pepper. Place on a baking sheet cavity down and roast for 20 minutes.
- While Mushrooms are roasting, heat 2 more Tbsp. of oil in a skillet. Chop Mushroom Stems and add into oil. Add salt and pepper to taste. Allow to cook for a few minutes until they are soft. Add in green onions and garlic and allow to continue to cook until fragrant, should only be a couple of minutes.
- In medium bowl mix together Cream Cheese, Dijon, Worcestershire, Gouda Cheese, and Crab Meat. Season to taste with salt and pepper.
- Fill roasted mushroom caps with filling, and top each with a little more shredded gouda.
- Bake for about 5 minutes, until cheese is melted. Top with a little bit more diced green onion and serve.
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