Cooking Crab And Goat Cheese Stuffed Mushrooms To Perfection

Crab and goat cheese stuffed mushrooms are a delicious appetizer or side dish that can be made in advance and frozen for convenience. The mushrooms are filled with a creamy crab and cheese mixture, seasoned with herbs, and baked until tender and golden. The cooking time varies depending on the size of the mushrooms, but on average, they take around 15-20 minutes in the oven at 350-375°F.

How to clean mushrooms for stuffing

When preparing crab and goat cheese stuffed mushrooms, it is important to clean the mushrooms thoroughly before stuffing and cooking them. Here is a step-by-step guide on how to clean mushrooms for stuffing:

Step 1: Prepare the Mushrooms

Before cleaning, prepare the mushrooms according to the requirements of your recipe. This may include halving or quartering them, or removing the stems. If your recipe calls for chopped mushrooms, it is best to leave the chopping until after they have been cleaned.

Step 2: Rinse or Wipe

There are differing opinions on the best way to clean mushrooms. Some sources recommend using a damp paper towel or cloth to wipe down each mushroom individually. Others suggest that it is fine to rinse the mushrooms under cool or room-temperature water, taking care not to soak them. If you do rinse the mushrooms, be sure to dry them immediately and thoroughly with paper towels or a clean cloth.

Step 3: Remove Remaining Dirt or Mould

After rinsing or wiping the mushrooms, inspect them for any remaining dirt or mould. Use a sharp knife to carefully cut away any parts of the mushrooms that are still caked with dirt or have mould growing on them. It is normal for store-bought mushrooms to have a little bit of mould on them due to their high natural water content and the places they grow. However, if the mushrooms are especially mouldy, slimy, or have a withered appearance, they should be discarded.

Step 4: Dry the Mushrooms

Once the mushrooms are clean, pat them dry with paper towels or a clean cloth. Be careful not to mash or damage the mushrooms while drying them. It is best to separate the mushrooms into a single layer rather than piling them up so that they can dry faster.

Step 5: Final Preparations

If your recipe requires the use of a mushroom brush or toothbrush to scrub away dirt from the crevices of the mushrooms, do this after drying. You can also use this step to further slice or chop the mushrooms if needed.

By following these steps, you can ensure that your mushrooms are properly cleaned and prepared for stuffing.

How long to bake the mushrooms

Baking time for crab and goat cheese-stuffed mushrooms varies depending on the recipe and the size of the mushrooms. Most recipes recommend baking the mushrooms for around 15 to 20 minutes in an oven preheated to between 350°F and 375°F, or 425°F.

For example, one recipe suggests baking the mushrooms at 350°F for about 15 minutes, while another recommends baking at 375°F for 18 to 20 minutes.

It's important to note that the baking time can be influenced by the size of the mushrooms, with smaller mushrooms requiring slightly less time in the oven. Additionally, if you are using a broiler to brown the tops of the mushrooms, this will add a couple of minutes to the total cooking time.

To ensure the mushrooms are cooked properly, look for the filling to be hot and bubbly, and the tops to be golden brown.

Some recipes also suggest pre-cooking the mushrooms for 2-3 minutes before stuffing and baking them. This helps to reduce the amount of liquid released during baking and prevents sogginess.

Finally, it's worth noting that stuffed mushrooms can be prepared in advance and refrigerated or frozen, and then baked just before serving. However, if baking from frozen, the cooking time will need to be adjusted, typically by adding about 10 minutes to the total baking time.

What type of crab to use

When it comes to choosing the crab for your stuffed mushrooms, there are several options available, each with its own unique characteristics and flavour profile. Here is a detailed guide to help you select the best type of crab for this delicious dish:

Alaskan King Crab: With its large size and long legs, Alaskan king crab is a premium choice. It can weigh between 6 to 8 pounds, and sometimes even up to 20 pounds. The meat is sweet and buttery, and the shell is hard and spiny, requiring kitchen scissors or crab crackers to extract the meat. It pairs well with melted butter and a squeeze of lemon.

Snow Crab: Snow crab is a smaller cousin of the king crab, weighing only 2 to 4 pounds. It is much easier to get the meat out of the shell, but it might be less available in certain regions. The meat is subtly sweet and slightly briny, and the shell can be cracked by hand. It is best prepared by gentle steaming to bring out its tenderness.

Blue Crab: Blue crab is a delicacy, especially in the Chesapeake Bay region. Its shell colour ranges from vibrant blue-green when alive to a bright red when cooked. The meat is rich, nutty, and succulent, and the entire crab is edible, including the legs, claws, body, and shell (when molted). It can be steamed, boiled, fried, or sautéed, depending on whether it has a hard or soft shell.

Dungeness Crab: Dungeness crab is a popular choice for restaurant menus due to its abundance along the Pacific Coast of the United States. It weighs between 1.75 to 4 pounds and has a brownish-purple shell when alive, turning light red-orange when cooked. The meat is slightly sweet and nutty and is found in the legs, claws, and body. It can be boiled, steamed, or grilled, and the shell can be used to make a flavourful fish stock.

Stone Crab: Stone crab is prized for its claws, and it is commonly found off the coast of Florida. Fishermen remove just one claw and return the crab to the water, allowing the other claw to regenerate within 18 months. The claw meat has a subtly sweet flavour, similar to shrimp or lobster, and is best prepared by boiling or steaming.

While these are the most common types of crab for culinary use, it is worth noting that you can also use canned crab or imitation crab in your stuffed mushrooms if fresh crab is not available or to keep costs down.

How to make the crab filling

The crab filling is a key component of crab and goat cheese-stuffed mushrooms, and here's a detailed guide on how to make it:

Ingredients

Firstly, gather your ingredients. The specific measurements may vary depending on your desired quantity, but the following list outlines the key components:

• Crab meat (fresh, canned, imitation, or refrigerated)
• Cream cheese (softened)
• Breadcrumbs (fresh, Panko, or Italian)
• Parmesan cheese (freshly grated)
• Spices and seasonings (e.g., garlic, green onions, parsley, thyme, oregano, black pepper)
• Mayonnaise (optional)
• Olive oil
• Butter (optional)

Preparation

Now that you have your ingredients, it's time to prepare the crab filling:

• Start by cleaning your mushrooms with a damp paper towel or cloth. Remove the stems and set them aside if you plan to use them in the filling.
• In a medium-sized bowl, combine the crab meat, cream cheese, breadcrumbs, Parmesan cheese, and spices/seasonings. Mix well to ensure all ingredients are evenly distributed.
• For a smoother and fluffier filling, you can beat the cream cheese until smooth before adding the other ingredients.
• If using mayonnaise, stir it into the mixture. You can also add a small amount of olive oil for extra flavour and moisture.
• If desired, add melted butter to the mixture for a richer flavour.
• At this point, you can adjust the seasoning to your taste. Add more spices or herbs if needed.
• Once you're happy with the consistency and taste of the filling, it's ready to be stuffed into the mushroom caps.

Tips and Variations

• You can make the crab filling in advance and store it in the refrigerator for up to 24 hours before stuffing and baking the mushrooms.
• If you prefer a crunchier texture, mix the breadcrumbs with oil before adding them to the filling.
• For a low-carb option, you can omit the breadcrumbs altogether.
• Experiment with different types of crab meat to find your preferred flavour and texture. Fresh, canned, imitation, or refrigerated crab meat are all viable options.
• If you're short on time, you can use pre-cooked crab meat, but ensure it's drained and shelled.
• For a spicier kick, add cayenne pepper or red pepper flakes to the mixture.

How to serve the dish

Crab and goat cheese stuffed mushrooms are a delicious dish, perfect for an appetizer or a side. But how do you serve them? Here are some tips to ensure your dish is a success:

Preparation

Before serving, ensure you have prepared the mushrooms correctly. Firstly, choose the right mushrooms. White button or cremini mushrooms are a great choice, or for a more substantial dish, opt for Portobello mushrooms. You could also use brown/cremini mushrooms. The mushrooms should be a good size, around 2 inches across, and preferably all of a similar size so they cook evenly.

Once you have selected your mushrooms, clean them with a damp towel or paper towel. Do not soak them in water as they will absorb too much liquid. Remove the stems and gills, creating a deep cup in the mushroom cap.

Filling

The filling is what makes these mushrooms so tasty. Combine your crabmeat—fresh, tinned, or imitation—with your choice of cheese. Cream cheese, Parmesan, and goat cheese are all excellent options. Add in some herbs and spices, such as thyme, oregano, parsley, or garlic, and perhaps some green onions and breadcrumbs for extra flavour and texture.

Cooking

Preheat your oven to around 350-375°F. Stuff your mushroom caps with the filling, being generous to ensure they are packed full of flavour. You can sprinkle some extra cheese or breadcrumbs on top for a crispy, golden finish.

Place the mushrooms in a shallow baking dish and cook for around 15-20 minutes, or until heated through and golden.

Serving

These stuffed mushrooms are best served hot, so serve them straight from the oven. They are perfect as a starter or side dish, and can be served as part of a larger spread with other appetisers such as egg rolls, dips, and cheese. They are sure to be a hit with your guests!

Frequently asked questions