Crab and Gouda Stuffed Mushrooms
Recipe by Peas and Crayons
25 to 30 button mushrooms
¼ cup diced red pepper
¼ cup diced celery
¼ cup diced onion
3 button mushrooms, chopped
3 cloves of garlic, minced
½ tablespoon butter
½ teaspoon Old Bay seasoning blend
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon paprika, plus extra for topping
Salt and pepper, to taste
4 ounces lump crab meat
½ cup Gouda cheese, plus extra for topping
¼ cup panko breadcrumbs
Pre-heat oven to 350 degrees F and line a baking sheet with foil.
Drizzle foil with a little olive oil or spritz with your favorite cooking spray.
Remove the stems from your mushrooms and arrange them on the baking sheet.
Finely dice your veggies and, with a 1/2 TBSP of butter, saute the celery, onion, and red pepper.
Towards the end, add your chopped mushrooms and garlic, continue to saute until onions and celery are translucent and tender and mushrooms are fully cooked.
Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
Add your crab, panko breadcrumbs, and cheese, then mix.
Spoon mixture into mushroom caps and top with a little extra gouda and paprika.
Bake for 15-20 minutes or until mushrooms are tender and stuffing is golden.
Garnish with green onions or parsley for a pop of color + flavor!
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