Havarti and Crab Stuffed Mushrooms

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The sun is shining and it is nearly 60 degrees outside. I never thought this day would come. For the past month, starting at around 4:00 in the evening, I would become the most impatient and crabby chick on the block. Now that the days are longer and we are no longer buried in snow, I have managed to shed the crabbies. I love spring! And it's not even spring yet!

Do you know what else I love? Three things, actually. Mushrooms, crab meat and creamy, delicious cheese. All mixed together.

These mushrooms were SO GOOD. Lucky for me, all three of my boys detest mushrooms, so every last bite was mine...all mine. The Castello Creamy Havarti cheese that oozed out of the centers made my eyes roll back into my head.

Start by carving the stems out of 12 gourmet stuffing mushrooms. Don't throw away the stems! We're not wasting a single bite o' shroom, people.

Chop the not-to-be-wasted stems into teeny tiny pieces.

Melt butter in a skillet over medium heat and add the chopped stems, along with garlic, parsley, salt and pepper.

Cook for 3 to 4 minutes, or until the mushrooms are soft and garlic is fragrant. Mmm..

Now, trust me on what I'm about to say. I REALLY mean this. You must buy Castello Creamy Havarti cheese for this recipe. It is soft, creamy, super delicious and easy to cut, too. Get the 8-ounce package and cut it right in half. Store half for later (grilled cheese?) and cut the remaining half into 1/2-inch cubes. Place one cube into each mushroom cap and place them onto a greased baking sheet.

Throw the mushroom mixture from the skillet into a medium bowl, along with Parm cheese, crab meat and cayenne pepper (optional).

Mix it up and top the mushrooms until they're almost falling over. But don't let them fall over.

Bake them at 375 degrees F for 20 to 25 minutes, or until the cheese in the center is melted and gooey and screaming to be eaten.

There are a handful of recipes that I could literally eat every day of my life, crabby or not, and this is one of them.

Go, now. Please make them for yourself and come back and tell me that you love them as much as I do.

Havarti and Crab Stuffed Mushrooms

The creamy cheese wedged into the centers of these crab-stuffed mushies will send you to your knees!

Contributed by Megan Porta from pipandebby.com.

Published Mar 11, 2015

Serves: 12

Total time: 40 min



  • 14-oz. package gourment stuffing mushrooms, rinsed
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, chopped
  • Salt and pepper
  • 6-oz. package lump crab meat
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 oz. Castello Creamy Havarti cheese
  1. Preheat oven to 375 degrees F. Using a sharp knife, cut out the stems from the mushrooms leaving a hole in the center of the mushroom (chop the stems after they have been removed). Place mushroom caps on a baking sheet that is coated with cooking spray.
  2. Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper. Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant. Add mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
  3. Cut the cheese into 1/2-inch cubes and place a cube inside each mushroom cap. Top the mushrooms with the crab mixture, dividing evenly. Top with extra Parmesan cheese, if desired, and bake in the preheated oven for 20 to 25 minutes or until cooked through.