Description

Crab Stuffed Mushrooms are an easy and elegant appetizer perfect for festive gatherings. Tender button mushroom caps are filled with a savory mixture of sautéed vegetables, fresh crab meat, Gouda cheese, and aromatic Old Bay seasoning, then baked until golden and bubbly. This crowd-pleasing recipe balances creamy, crunchy, and flavorful elements for a delightful bite-sized treat.

Ingredients

Scale

Mushrooms

12 pieces Button Mushrooms (Tender caps for stuffing)

Vegetables & Aromatics

1 medium Minced Red Bell Pepper (Adds sweetness and color)
1/2 cup Minced Celery (Provides crunch)
1 medium Minced Yellow Onion (Adds aromatic depth)
2 cloves Garlic (Fresh is preferred)

Seasonings & Fat

2 tablespoons Butter (For sautéing vegetables)
1 tablespoon Old Bay Seasoning (Enhances crab flavor)
1/2 teaspoon Garlic Powder (Add if more garlic is desired)
1/2 teaspoon Salt (Adjust to taste)
1/2 teaspoon Paprika (For color and flavor, plus topping garnish)

Main & Toppings

8 ounces Fresh Crab Meat (Lump or claw meat is best)
1 cup Grated Gouda Cheese (For creaminess)
1/2 cup Panko Breadcrumbs (Optional for crunch and topping)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with foil. Lightly grease the foil to prevent sticking and prepare for baking the stuffed mushrooms.
Prepare Mushrooms: Remove the stems from each of the 12 button mushrooms carefully, creating a hollow space to hold the filling. Place the mushroom caps on the prepared baking sheet with the hollow side facing upward.
Sauté Vegetables: In a skillet over medium heat, melt 2 tablespoons of butter and add minced red bell pepper, celery, and yellow onion. Sauté until the vegetables become translucent and tender, enhancing their natural flavors.
Season Filling: Stir in Old Bay seasoning, garlic powder, paprika, and salt into the sautéed vegetables, mixing thoroughly to incorporate the spices and balance the flavors.
Combine Filling Ingredients: Gently fold in the fresh crab meat and grated Gouda cheese into the vegetable mixture. If desired, add 1/2 cup panko breadcrumbs for additional texture and crunch.
Stuff Mushrooms: Spoon generous amounts of the crab and vegetable filling into each mushroom cap, ensuring they are well filled. Optionally sprinkle additional paprika and panko breadcrumbs on top for extra color and crispiness.
Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the mushrooms are tender and the topping is golden brown and crisped.
Serve Warm: Remove from the oven and serve the crab stuffed mushrooms warm as a delightful appetizer for any festive occasion.

Notes

You can use lump or claw crab meat depending on availability and preference.
Panko breadcrumbs are optional but add a nice crunchy texture to the topping.
If fresh garlic is preferred, add minced garlic during vegetable sauté for stronger aroma.
Adjust seasoning, especially salt and Old Bay, to your taste.
For gluten-free option, substitute panko with gluten-free breadcrumbs or omit entirely.