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CRAB STUFFED MUSHROOMS WITH GOUDA

I still remember the night I met the first (and only) plate of stuffed mushrooms I’ve ever disliked. In lieu of a full dinner, a friend and I had decided to meet up for appetizers and cocktails. One look at the menu, and we knew we had to share the cheesy crab stuffed mushrooms. It was a no-brainer!

Or so we thought. Sadly, the mushrooms that arrived weren’t quite (read: at all) what we had envisioned. The shriveled little mushrooms sat in a pool of oil, with almost all of the crab and cheese spilled out around each cap instead of filling them. The mushrooms themselves were rubbery, and the filling tasted almost entirely of hot mayonnaise.

It was pretty much everything that can go wrong in a stuffed mushroom wrapped up into one bite.

The next weekend, my friend came over to watch a tennis match and we decided to make our own crab stuffed mushrooms. Tasting the filling and adding a little bit of this and that along the way, we paved the way for a crab stuffed mushroom recipe that has since become a staple on my entertaining menu.

These elegant mushrooms combine par-roasted mushroom caps with a filling of lump crabmeat, cream cheese, garlic, Gouda, and a touch of Dijon. These mushrooms are perfect for any celebration, from Christmas and New Year’s to game watch parties and beyond.

When you think about it, is there any special occasion that wouldn’t benefit from a stuffed mushroom on the menu? Not in my house!

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