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Gouda and Crab Loaded Cremini Cups

Savour the flavourful blend of creamy gouda, fresh crab, and classic cremini mushrooms in these delightful bite-sized cups. Seasoned with a hint of Dijon mustard, Worcestershire sauce, and a squeeze of fresh lemon, these stuffed mushrooms promise a treat for the tastebuds in each bite. Kick it up a ...
5
55 min
TOTAL TIME
69
CALORIES
$0.72
PER SERVING
Gouda and Crab Loaded Cremini Cups
Ingredients
12 INGREDIENTS
24 SERVINGS
Dijon Mustard
1 tsp dijon mustard
Scallions
1/3 cup scallions
sliced
Block Style Cream Cheese
1/2 cup block style cream cheese
Lemons
2 whole lemons
cut into wedges
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Cremini Mushrooms
24 medium cremini mushrooms
Shredded Gouda
1 cup shredded gouda
Olive Oil
1/4 cup olive oil
Garlic
3 cloves garlic
minced
Worcestershire Sauce
1 tsp worcestershire sauce
Kosher Salt
1 tsp kosher salt
Lump Crabmeat
6 oz lump crabmeat
Directions
PREPARATION
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 400°F (200°C) and position the rack in the center.
2
Remove the stems from the cremini mushrooms, and hollow out the gills using a small spoon.
3
Toss the mushroom caps with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a baking tray.
4
Arrange the mushroom caps in a single layer, cavity-side down, and roast for 15-20 minutes.
5
Remove tray from oven, flip the mushroom caps, and set aside.
FILLING
6
Finely chop the mushroom stems. Then, in a nonstick skillet, heat the remaining 2 tablespoons of olive oil.
7
Add the chopped stems with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
8
Cook, stirring often, until the mushrooms are soft and have released liquid, which should take roughly 5-8 minutes.
9
Add 1/3 cup of sliced scallions and the minced garlic. Cook until fragrant, which should take about 2 minutes.
10
Remove skillet from heat, and let the mixture cool slightly.
11
In a bowl, combine the cream cheese, Dijon mustard, and Worcestershire sauce. Stir in the mushroom mixture, followed by 1/2 cup of shredded Gouda. Gently fold in the crab meat.
12
Spoon this filling into the roasted mushroom caps, mounding it slightly. Top each mushroom with the remaining shredded Gouda.
BAKING
13
Bake for 5-7 minutes until the cheese is melted and the filling is heated through.
SERVING
14
Serve hot, garnished with additional sliced scallions and a squeeze of fresh lemon juice from the wedges.
Health Info
Macros
2g
CARBS
5g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH