Seafood Stuffed Mushrooms with Garlic and Gouda are a savory and indulgent appetizer that combines the richness of seafood, the creamy texture of Gouda and cream cheese, and the earthy flavor of mushrooms.

Perfect for parties or special occasions, these bite-sized delights are easy to prepare and packed with flavor, offering a sophisticated twist on traditional stuffed mushrooms.

Ingredients:

16 to 20 pieces large white button or cremini mushrooms
1 cup cooked seafood (crabmeat or shrimp)
1 cup shredded Gouda cheese
2-3 cloves garlic, minced
1/4 cup breadcrumbs (panko or regular)
4 oz. cream cheese (half a block)
1/4 cup grated Parmesan cheese
2 stalks finely chopped green onions
2 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Salt and black pepper to taste

Instructions:

Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Step 2: Prepare the mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems and scoop out a little of the insides to create space for the filling.

Step 3: In a mixing bowl, combine the cooked seafood (crabmeat or shrimp), cream cheese, shredded Gouda cheese, Parmesan cheese, minced garlic, breadcrumbs (if using), lemon juice, and half of the chopped green onions. Season with salt and black pepper to taste. Mix until everything is well combined.

Step 4: Using a spoon, fill each mushroom cap generously with the seafood mixture. Arrange the stuffed mushrooms on the prepared baking sheet.

Step 5: Brush the tops of the stuffed mushrooms with melted butter to enhance flavor and help them brown during baking.

Step 6: Bake for about 20-25 minutes or until the mushrooms are tender, and the filling is golden and bubbly.

Step 7: Once baked, sprinkle the stuffed mushrooms with the remaining green onions and fresh parsley. Serve warm.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese instead of Gouda?

Yes, you can substitute Gouda with other cheeses like mozzarella, cheddar, or Gruyère for a different flavor profile.

2. Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms in advance, then refrigerate them. Bake them just before serving for the best results.

3. What seafood works best for this recipe?

Crabmeat and shrimp are commonly used, but you can also try lobster or a mix of seafood depending on your preference.

4. Are breadcrumbs necessary for the filling?

Breadcrumbs add texture but are optional. You can omit them if you prefer a creamier filling or are avoiding carbs.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain the crispy texture.