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Gouda and Crab Loaded Cremini Mushrooms

Bite into these divine Cremini mushrooms packed with the richness of Gouda cheese and lump crabmeat. Each mushroom is a burst of creamy, cheesy goodness balanced with the subtle flavors of Dijon mustard, and a tangy hint of lemon. This is an ideal starter to kick off any soirée or a family dinner.
4
1 hr 5 min
TOTAL TIME
71
CALORIES
$0.84
PER SERVING
Gouda and Crab Loaded Cremini Mushrooms
Ingredients
12 INGREDIENTS
24 SERVINGS
Olive Oil
1/4 cup olive oil
divided
Kosher Salt
1/4 tsp kosher salt
plus extra for seasoning
Black Pepper
1/4 tsp black pepper
plus extra for seasoning
Lemon
1 whole lemon
cut into wedges
Cremini Mushrooms
24 oz cremini mushrooms
stems removed
Worcestershire Sauce
1 tsp worcestershire sauce
Lump Crabmeat
6 oz lump crabmeat
Dijon Mustard
1 tsp dijon mustard
Garlic
2 cloves garlic
minced
Scallions
1/3 cup scallions
sliced
Shredded Gouda
1 cup shredded gouda
divided
Block-style Cream Cheese
1/2 cup block-style cream cheese
Directions
13 STEPS
35 min
PREP TIME
30 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat oven to 400 degrees Fahrenheit, with the rack placed in the middle position.
2
Remove stems from mushrooms, and use a small spoon to gently hollow out the mushroom cavity, eliminating gills.
3
On a baking sheet ideally lined with foil for easy cleanup, toss mushroom caps with half of the olive oil, salt, and pepper. Arrange mushrooms in a single layer, cavity-side down.
4
Roast mushrooms for 15 minutes. Then remove from the oven and flip the mushroom caps.
5
Chop the removed mushroom stems finely.
6
Heat the remaining olive oil in a nonstick skillet until heated. Add the chopped stems with salt and pepper, and cook, stirring occasionally, until the mushrooms are soft. This should take around 5 minutes.
7
Include the minced garlic and scallions in the skillet and cook until fragrant. Let the mixture cool slightly once you remove it from the heat.
8
In a separate bowl, mix the cream cheese, Dijon mustard, and Worcestershire sauce. Stir in the cooled mushroom mixture and half of the shredded Gouda cheese.
9
Gently fold in the crabmeat, taking care not to break up the pieces too much. Add salt and pepper for seasoning.
10
Fill the roasted mushroom caps with the crab and cheese mixture, ensuring each cavity is packed and mounded a bit on top.
11
Top each filled mushroom with the remaining shredded Gouda.
12
Bake for 7 minutes, until the cheese is melted and the filling is heated.
13
Serve hot, with a generous sprinkle of sliced scallions and a squeeze of fresh lemon juice.
Health Info
Macros
3g
CARBS
5g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH