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, snagged a little inspiration from the over-the-top seafood stuffed mushrooms from Red Lobster and Olive Garden, and promptly got to work.

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.

Full Reading: https://peasandcrayons.com/2014/10/crab-stuffed-mushrooms-garlic-gouda.html

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