Crab & Bacon Stuffed Mushrooms

  • 24 button mushrooms, medium to large
  • 1/2 cup red bell pepper, minced
  • 1/4 cup shallot, minced
  • 3 cloves garlic, minced
  • 1/2 TBS butter
  • 2 tsp. Old Bay Seasoning
  • 1/2 tsp. paprika
  • 16 oz. fresh crab meat, lump or claw
  • 2 cups grated gouda cheese plus extra for topping
  • 8 oz. cream cheese
  • 1/2 cup bacon, cooked and chopped
  • 1 cup Panko bread crumbs

Preheat oven to 350 degrees and line a rimmed baking sheet with foil. Drizzle foil with a little olive oil or melted butter.

Remove the stems from your mushrooms and arrange the mushrooms on the baking sheet.

Finely dice the veggies and with a 1/2 TBS of butter, saute the shallot and red pepper.

Add the garlic and continue to saute until shallots are translucent. Season with Old Bay, paprika, salt and pepper, stir and pour into a mixing bowl.

Add the crab, cheese and cream cheese; then, mix.

To the stuffing mixture, add Panko and bacon, stirring until well combined.

Spoon mixture into mushroom caps and sprinkle with paprika. Bake for 15-20 minutes or until mushrooms are tender. Serve warm and enjoy.