These rich Crab Stuffed Mushrooms, featuring sweet lump crabmeat, creamy Gouda, and a hint of Dijon, are the perfect appetizer or side dish for any occasion. This beloved recipe was originally published on December 29, 2016, and has been meticulously updated and refined for your culinary enjoyment.

Irresistible Gouda Crab Stuffed Mushrooms: Your Go-To Appetizer

The journey to perfecting these exquisite Crab Stuffed Mushrooms began, surprisingly, with a rather disappointing culinary encounter. I vividly recall a night out with a friend, where we opted for appetizers and cocktails instead of a full dinner. The menu proudly boasted “cheesy crab stuffed mushrooms,” an obvious choice for two seafood lovers. We eagerly anticipated a plate of tender mushrooms overflowing with a savory, cheesy crab filling.

However, what arrived at our table was a stark contrast to our expectations. The mushrooms were shriveled, swimming in a pool of excess oil, with most of the crab and cheese filling having sadly escaped their caps. The mushrooms themselves were rubbery, and the filling tasted overwhelmingly of hot, bland mayonnaise. It was, in essence, a masterclass in how *not* to make stuffed mushrooms.

This disheartening experience ignited a mission. The very next weekend, my friend joined me in my kitchen, determined to right this culinary wrong. Through careful experimentation, a little bit of this, and a dash of that, we meticulously crafted a crab stuffed mushroom recipe that has since become a cherished staple on my entertaining menu. This recipe isn’t just about good food; it’s about reclaiming a dish and making it truly exceptional.

These elegant mushrooms combine expertly par-roasted mushroom caps with a rich and flavorful filling. The star ingredients include generous portions of sweet lump crabmeat, velvety cream cheese, aromatic garlic, sharp Parmesan, nutty Gouda, and classic seafood seasonings. The result is a harmonious blend of textures and tastes that is sure to impress. They are an impeccable choice for virtually any celebration, from festive Christmas and New Year’s gatherings to spirited game-watch parties and intimate dinner events.

When you consider the versatility and widespread appeal, it’s clear: is there truly any special occasion that wouldn’t be elevated by the presence of perfectly made stuffed mushrooms? In my home, the answer is a resounding no!

Mastering Crab Stuffed Mushrooms: The Art of Pre-Roasting the Caps

A significant game-changer in my stuffed mushroom technique, a tip I initially discovered from *Cook’s Country Magazine*, is the practice of pre-roasting the hollowed-out mushroom caps before stuffing them. This step might seem like an extra effort, but its impact on the final texture and flavor is truly transformative.

Mushrooms are inherently high in water content. If you stuff and bake them raw, you often face a dilemma: either the filling becomes overcooked and dry while you wait for the mushrooms to tenderize, or the mushroom caps remain soggy and rubbery. This was precisely the issue with those ill-fated restaurant mushrooms I encountered. While longer baking times might be acceptable for more robust fillings, such as in my Spinach and Artichoke Stuffed Mushrooms, they are far from ideal for delicate ingredients like lump crabmeat.

In this recipe, we strategically roast the caps first until much of their natural moisture is released. This process ensures the mushrooms develop a pleasant, firm texture without becoming waterlogged. Once the caps are perfectly roasted, they are filled with the crab mixture and returned to the oven for a mere 5-7 minutes—just long enough for the filling to warm through and the cheese to melt beautifully. Pre-roasting also offers an invaluable advantage: it makes these delectable appetizers incredibly easy to prepare ahead of time. You can fully assemble and refrigerate them overnight, ready to bake just before serving, making entertaining a breeze.

Selecting the Perfect Mushrooms for Stuffing

The foundation of any great stuffed mushroom lies in choosing the right fungi. You have excellent options like classic white button mushrooms, cremini (also widely known as “baby bella” mushrooms), or for a more substantial main course, large portobello caps. The most crucial factor is selecting a variety with a sturdy cap that can gracefully hold the rich filling without excessive spillage as it bakes.

My personal choice of mushroom often depends on the desired intensity of mushroom flavor relative to the filling. For these delicate crab stuffed mushrooms, I consistently opt for cremini mushrooms. Cremini offer a deeper, more earthy flavor profile compared to white buttons, which beautifully complements the sweet, delicate notes of the crab and the nutty richness of the Gouda cheese. If cremini are unavailable, or if you simply prefer a milder mushroom taste, white button mushrooms make an excellent and readily available substitute.

What Size Mushrooms Should I Buy?

The ideal size of mushroom for stuffing is entirely dictated by its intended role in your meal and the type of filling you’re using.

• For Appetizers: If these Gouda Crab Stuffed Mushrooms are destined to be an appetizer, I recommend selecting smaller mushrooms, typically measuring about 1-3/4 to 2-inches in diameter. This size is perfect for guests to easily pick up from a platter and enjoy in just a couple of satisfying bites from their hors d’oeuvres plates, ensuring a seamless and elegant experience.

• For Side Dishes or Entrees: When planning to serve stuffed mushrooms as a side dish, or even a light vegetarian entree, I lean towards larger diameter mushrooms, approximately 2-1/2 inches or more. During the holiday season, you might even find these conveniently labeled as “stuffing mushrooms” in grocery stores, often of the white button variety. Portobello caps are, of course, the go-to for a hearty main course.

Want to brush up on your mushroom varieties and ensure you pick the best? Explore this Visual Guide to Mushrooms from Epicurious for comprehensive insights.

Choosing the Best Crabmeat for Stuffed Mushrooms

The quality of your crabmeat can profoundly impact the flavor and texture of your stuffed mushrooms. When you visit the grocery store or a seafood market, you’ll encounter various grades of crabmeat, each with a distinct texture and price point. Whenever possible, I highly recommend using fresh-packed crabmeat from a reputable seafood market, though pasteurized crabmeat also works wonderfully and is more widely available.

For these exquisite stuffed mushrooms, I generally opt for “lump” crabmeat. This grade is characterized by beautiful, medium-sized flakes of white meat, which are actually broken pieces of jumbo lump crab mixed with some body meat. It provides an excellent balance of delicate texture and sweet flavor, making it perfect for a filling where you want discernible pieces of crab. While “jumbo lump” crabmeat is the most prized (and expensive) grade, offering large, intact pieces, it’s not strictly necessary to splurge on it for this recipe, as the crab will be mixed into a filling. If you happen to have some leftover jumbo lump, it certainly won’t hurt!

In a pinch, you can also use “backfin” or “special” crabmeat. These grades consist of finer flakes and shreds of white meat (with “special” being the flakiest), which will result in a smoother, more uniform filling texture. While still delicious, the distinct crab pieces won’t be as prominent. I advise against using “claw meat” for this recipe. Claw meat, derived from the claws and legs, typically has a stronger flavor, a reddish-brown tint, and tends to be oilier, which can detract from the delicate balance of the Gouda and other filling ingredients.

For a helpful visual comparison and detailed descriptions of different crabmeat grades, refer to this informative sheet from Sam Rust Seafood.

Serving Gouda and Crab Stuffed Mushrooms: Tips and Pairings

While these cheesy Crab Stuffed Mushrooms are undeniably rich and indulgent, they also happen to be naturally low-carb. So, you could almost call them diet food, my friends! [A chuckle-worthy thought!]

One essential step I never skip is a generous squeeze of fresh lemon juice just before serving. While the mushrooms are delightful on their own, that bright touch of acidity from the lemon truly awakens the opulent flavors of the filling. It cuts through the richness, adding a refreshing “pop” that elevates the entire dish and makes it truly special and memorable.

Serve these Gouda and Crab Stuffed Mushrooms hot, straight from the oven, and watch them vanish from your party platter! They pair beautifully with a crisp glass of Chardonnay, Pinot Grigio, or a celebratory sparkling wine or champagne. For those who prefer a brew, your favorite light lager or a crisp pilsner would also be an excellent match. These mushrooms are fantastic alongside other delectable small bites at a gathering, such as my Classic Deviled Eggs, savory Bacon Wrapped Shrimp with Bourbon Glaze, or the wonderfully sweet and spicy Maple-Sriracha Devils on Horseback. Consider them for holiday brunches, elegant cocktail parties, or as a sophisticated starter for a special dinner.

Crab Stuffed Mushrooms with Gouda

by Amanda Biddle

These creamy, cheesy crab stuffed mushrooms are perfectly mild, but for those who enjoy a little heat, a few dashes of hot sauce can be added to the filling. A final squeeze of lemon juice before serving is crucial for brightening the rich flavors of the filling.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 18 to 20 mushrooms

Ingredients

• 24 ounces cremini mushrooms, about 1-3/4 to 2-inches in diameter, cleaned (about 18-20 mushrooms)
• ¼ cup olive oil, divided
• ⅓ cup sliced scallions, plus additional for garnish
• 2 large garlic cloves, minced
• ½ cup block-style cream cheese (1/2 of an 8-ounce block), softened
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ 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 carefully for cartilage
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
• Hot sauce, to taste (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C) with an oven rack in the middle position.
2. Carefully remove the stems from the mushrooms and set them aside. Using a small spoon, gently hollow out a little of the mushroom cavity, removing any dark gills.
3. On a baking sheet (lined with foil for easy cleanup, if desired), toss the mushroom caps with 2 tablespoons of olive oil and a few pinches of kosher salt and pepper. Arrange the mushrooms in a single layer, cavity-side down. Roast for about 15 minutes, or until liquid is released from the mushrooms. Remove from the oven, drain any liquid from the pan, and flip the caps so they are cavity-side up. Set aside.
4. While the mushrooms are roasting, finely chop the reserved mushroom stems. Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium heat until shimmering.
5. Add the chopped mushroom stems along with 1/4 teaspoon each of kosher salt and black pepper. Cook, stirring often, until the liquid is released and the mushrooms are soft but not browned, about 5 minutes. Add the sliced scallions and minced garlic, and cook until fragrant, about 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
6. In a medium bowl, combine the softened cream cheese, Dijon mustard, and Worcestershire sauce, mixing until smooth. Stir in the cooled mushroom mixture, grated Parmesan cheese, ½ cup of the shredded Gouda, and the seafood seasoning. Gently fold in the lump crabmeat, breaking up any very large pieces to ensure even distribution. Taste the filling and season with additional salt, pepper, and hot sauce (if using) as desired.
7. Fill each roasted mushroom cap generously with the crab filling mixture, packing it firmly into the cavity and mounding it slightly on top. Sprinkle the remaining shredded Gouda over the top of each stuffed mushroom.
8. Bake the stuffed mushrooms for 5-7 minutes, or until the cheese is melted and bubbly and the filling is heated through.
9. Serve hot, garnished with additional sliced scallions and a final squeeze of fresh lemon juice over the top for a bright finish.

Notes

To Prep Ahead:

Prepare the recipe as instructed above, through the step of filling the mushroom caps and topping them with shredded cheese. Cover the assembled mushrooms loosely with plastic wrap and refrigerate for up to overnight. When you’re ready to serve, preheat your oven to 375 degrees F (190 degrees C). Place the refrigerated mushrooms on a foil-lined baking sheet (sprayed with cooking spray, if desired). Bake for 10-15 minutes, or until the filling is heated through and the cheese is melted and golden. Let them stand for 5 minutes before garnishing and serving.

Nutrition Estimate

Serving: 1 mushroom | Calories: 93kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 234mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg

Nutrition information is automatically calculated and provided as an estimate, therefore it should be used for informational purposes only.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking conditions.