Seafood Stuffed Mushrooms with Garlic and Gouda

These Seafood Stuffed Mushrooms with Garlic and Gouda are the best! Betcha can’t eat just one!

Seafood Stuffed Mushrooms with Garlic and Gouda

After maybe the third or fourth faceplant into my cheesy skillet seafood dip. realization hit.

Mushrooms!!! This must be stuffed into mushrooms!

I simplified the recipe a bit, gleaned a little inspiration from the over-the-top seafood stuffed mushrooms from Red Lobster and promptly got to work.

The result? They are hands-down the best seafood stuffed mushrooms ever to be introduced to my face!

Things got scary for a second after they hit the table… I was convinced someone was going to get forked fighting over the biggest mushrooms on the plate. When P gets back I’m clearly going to have to make him his own plate, because one of us is bound to get silverware-stabbed over these mushrooms.

Seafood Stuffed Mushrooms

Saying I’m protective over my food is a bit of an understatement.

It’s absolutely the result of growing up with three hungry siblings. Food was scarce between the four of us and if you wanted a second helping of my mom’s to die for mashed potatoes, you pretty much had to dive for it.

I always won. Always.

And that concludes today’s confession of why I’m a crazy food blogger. Let’s get back to these melt-in-your-mouth mushrooms, shall we?

Seafood Stuffed Mushrooms with Garlic and Gouda

These easy peasy seafood stuffed mushrooms make an awesome holiday appetizer, perfect for your next party!

Crab Stuffed Mushrooms with Garlic and Gouda
5 from 1 vote
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Seafood Stuffed Mushrooms with Garlic and Gouda

These seafood stuffed mushrooms are the best! Betcha can't eat just one!

Course Appetizer
Cuisine American
Keyword Seafood Stuffed Mushrooms
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 25 mushrooms
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 25-30 button mushrooms (I used three 8 oz containers)
  • 1/4 cup diced red pepper
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 3 button mushrooms (chopped)
  • 3 cloves garlic minced (around 2 TBSP)
  • 1/2 TBSP butter
  • 1/2 tsp old bay seasoning blend
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp paprika plus extra for topping
  • salt and pepper to taste
  • 4 oz claw or lump crab meat (found in the refrigerated seafood section)
  • 1/2 cup gouda cheese plus extra for topping
  • 1/4 cup panko breadcrumbs
  • 1 TBSP chopped green onion or fresh parsley (optional)

Instructions

  1. Pre-heat oven to 350 degrees F and line a baking sheet with foil.
  2. Drizzle foil with a little olive oil or spritz with your favorite cooking spray.
  3. Remove the stems from your mushrooms and arrange them on the baking sheet.
  4. Finely dice your veggies and, with a 1/2 TBSP of butter, saute the celery, onion, and red pepper.
  5. 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.
  6. Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
  7. Add your crab, panko breadcrumbs, and cheese, then mix.
  8. Spoon mixture into mushroom caps and top with a little extra gouda and paprika.
  9. Bake for 15-20 minutes or until mushrooms are tender and stuffing is golden.
  10. Garnish with green onions or parsley for a pop of color + flavor!
  11. Grab a fork and attack!

If you get a chance to try these seafood stuffed mushrooms, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Seafood Stuffed Mushrooms Recipe

:: pin it for later ::

On second thought, maybe you shouldn’t serve these with forks at all. Fingers are far less stabby.

I hope y’all love these sassy seafood stuffed shrooms as much as we do!

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Comments

  • Sarah

    Can you Make these ahead and freEze Them, pre-bake?

    • Sarah

      Sorry! Just saw tbe previous comment!

    • Hey Sarah! Not sure on how stuffed mushrooms freeze (I think the only times I see them in the freezer aisle is when they’re baked into a pot pie or pasta dish or covered in batter and deep fried) but you can make them ahead of time and store them in the fridge for 1-2 days, then just let them warm up a bit on the counter while your oven preheats and bake as directed above. If they’re still chilly when you pop them in the oven it may add 5 minutes or so to the bake time if anything 🙂 Hope you get a chance to try them! xo

      • I should add that no pre-baking is needed here! Just follow steps 2-8, line ’em up and cover them, and refrigerate til your ready to bake ’em up!

  • Traci Houde

    Can the mushrooms be made a day or 2 ahead of time without baking and kept in the fridge?

    • Yes ma’am! Hope they’re a hit! 🙂

  • Kelsey

    I’m probably just missing this in the recipe but what’s the best way to add the gouda, shredded or grated? Totally looking forward to making this for the holidays and want to make sure I get it right!

    • Coarsely grated with a cheese grater is perfect. Happy Holidays Kelsey! 🙂

  • Merilee

    Because fresh crab out of the shell runs around $47 a pound here, I am going to try these with cocktail shrimp. Real shrimp has got to be better then fake Krab. I did make a 1/2 batch with crab but bought crab legs and cracked the, for the meat. Still too expensive so that’s why the shrimp.

    • Real shrimp absolutely beats Krab, I’m with you! I think living in FL spoiled me with seafood, I would 100% make that swap if the prices ever spiked. I frequently use shrimp for both my seafood dip and my spinach dip (an amazing add-in!) and I actually really want to make these stuffed mushrooms with shrimp now too – so I’ll be joining ya! 🙂 Hope you have a wonderful weekend Merilee! 🙂

  • Lee

    These are lovely. Did you use green onions, too?

    • Thank you! They’re my favorite garnish! Just now realizing I didn’t add them into the recipe as an optional topping and I’m off to fix that stat! Thanks so much for saying something Lee – hope you’re having a fabulous weekend! 🙂 xo

  • Mouthwatering! I am getting so hungry. Cheese, crab and mushroom. Nothing can go wrong. Gotta try this soon! Pinned!

  • Kay

    These were terrific. I found three sizes of crab. I opted for the mid size with the mid price! Everyone loved them.

  • Liz Ford

    I kinda love this recipe. So much, that I want to back out of finger sandwiches for a shower I’m co-hosting and make these mushrooms instead. 1) they will be delicious and 2) I’ll be the coolest person (after the bride and groom to be) there because I made them.

    • Jenn

      You’re already the coolest, duh! <3

  • I love stuffed mushrooms. In any combination, so these are definitely going on the MUST list for appetizers! I can’t wait to make these!

    • Jenn

      Thanks Marnie!! Let me know how they turn out! xoxo

  • oo I had stuffed mushrooms this weekend, but these ones look much better!

  • Is crab ridiculously cheap where you are? I need to live there. Crab here costs the same as bloody truffles.

    • Jenn

      Haha it’s def cheaper here. The military always stations us by the coast so it goes on sale often and fits the budget way easier!

      • Karen

        Do you use fresh crab, pasteurized/sealed/refrigerated, or canned?

        • Jenn

          Gah! So glad you reminded me, I’ll put a note in the recipe. Thanks Karen! I used the little sealed containers in the chilled/refrigerated seafood section. It goes on sale often and has really great flavor minus the whole boiling and cracking ordeal.

  • love love love mushrooms. Add crab and I’ll happily eat the entire batch. Yum these sound so good. Sometimes I’m weary of crab and cheese but in a stuffing with breadcrumbs. So good! Lol I always got te seconds too!

    • Jenn

      I side-eye all seafood and cheese pairings. Sometimes it’s wonky but in these mushrooms [and my dip! hollaaa!] it’s oh so right. <3 Thanks Sam!

  • These look fantastic!!

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