KETO CREAMY CRAB-STUFFED MUSHROOMS
Beware: these rich and cheesy appetizers are downright addictive. You might be tempted to eat the filling all by itself, but wait; it's even better when it's hot and bubbly in a mushroom cup and crowned with a fresh and bright lemon-herb topping.
Provided by Keto-Mojo
Categories Appetizer Dinner Buffet Quick & Easy
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or aluminum foil.
- Place the mushroom caps on the baking sheet, evenly spaced, stem-side up. Season with 1/2 teaspoon salt.
- In a medium bowl, mix together the crabmeat, cream cheese, 2 tablespoons of the chopped parsley, the green onions, 2 tablespoons of the Parmesan cheese, and the garlic powder and dried herbs. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
- Stuff the mushroom caps with rounded tablespoonfuls of the cheesy crab mixture. Evenly space the stuffed mushrooms on the prepared sheet pan. Brush or drizzle each mushroom with the melted butter. Top the mushrooms with the remaining 2 tablespoons Parmesan cheese, then bake until the filling is hot and melted and golden on top, about 25 minutes.
- In a small bowl, toss together the remaining 2 tablespoons chopped parsley and lemon zest. Sprinkle the lemony mixture over the mushrooms and serve.
KETO CRAB STUFFED MUSHROOMS WITH CREAM CHEESE
Steps:
- Wash mushrooms under running water and pat dry. Remove stem by twisting and pulling out. Scoop-out/widen the hole by scooping with a melon baller (optional) to make a larger well for the filling. Place the mushrooms on a rimmed baking tray or in a large baking dish.
- Preheat oven to 375 F degrees and place rack to middle position.
- Stir the cream cheese to soften. Blend in the mayonnaise. Add the lemon juice, prepared horseradish, parsley, green onion, fresh lemon juice, and red pepper flakes, blending to incorporate.
- Fold in half of the cheddar cheese, then fold in the crab. Taste to adjust seasonings.
- Stuff the mushrooms with the filling and top with the remaining cheddar cheese. Do not overfill the mushrooms. I had a little filling left over which was great on celery and crackers!
- At this point, the mushrooms can be refrigerated overnight and baked the next day. Cover carefully in cling film. When ready, continue with the directions for baking. Add an extra 5-10 minutes baking time for the mushrooms to cook through.
- Pour enough water in the bottom of the baking tray to cover the bottom surface. Carefully put the try of mushrooms in the oven and bake for 20-25 minutes, depending on your oven. Finish under the broiler to brown the tops.
- Place any leftover mushrooms in an airtight container or cover with cling film and refrigerate. Reheat in the microwave or cover in foil and warm in a 350 F oven for 20-30 minutes.
- Serves 4 people. Serving size is 2 stuffed mushrooms at 4 net carbs per serving.
Nutrition Facts : Calories 267 kcal, Carbohydrate 4.67 g, Protein 15.31 g, Fat 20.44 g, Cholesterol 92 mg, Sodium 464 mg, Fiber 0.7 g, Sugar 2 g, ServingSize 1 serving
CRAB STUFFED MUSHROOMS
A creamy crab filling paired with earthy mushrooms make these Crab Stuffed Mushrooms the perfect appetizer.
Provided by Kristy Bernardo
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- Thoroughly combine all ingredients in a mixing bowl except mushrooms and crab. If mixing is too difficult, microwave for 30 seconds and continue mixing. Gently fold in crab meat.
- Place mushrooms on a baking sheet. Stuff each mushroom with filling, distributing evenly between mushrooms. Gently spray mushrooms with cooking spray to prevent from drying out (optional; can also baste with melted butter).
- Bake mushrooms for 20 minutes or until filling is heated through and mushrooms are cooked completely. Enjoy immediately or at room temperature.
Nutrition Facts : Calories 338 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 4, Sodium 966 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
KETO CRAB AND GOUDA STUFFED MUSHROOM RECIPE
These savory bites of portobello mushroom, crab meat and Gouda cheese make a fantastic appetizer or keto-friendly side dish. Keto diet and Primal diet friendly and a real crowd pleaser! This stuffed mushroom recipe is great for a special occasion or holiday, and it's easy enough to have for a quick week night side dish.
Provided by Angela Davis
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Prepare baking pan by spraying with cooking spray or a light layer of olive oil.
- Clean mushrooms by gently wiping away any dirt or debris with a damp towel. Remove stems. Set mushrooms on prepared baking tray and set aside.
- Melt 1 tbsp butter in a small skillet, saute finely minced celery and onion on medium-low until the onion starts to turn translucent. Add garlic for one minute.
- In a mixing bowl, combine crab meat, spices, onion mixture, 1/2 cup of shredded Gouda and 1/2 cup of crushed pork rinds. Place a spoonful of the mixture in each mushroom cap.
- Melt remaining 1 tbsp butter in skillet and toss with remaining 1/4 cup crushed pork rinds. Mix with remaining Gouda and top each mushroom with a pat of the mixture. Sprinkle with paprika and parsley.
- Bake for 15-20 minutes, or until golden. Enjoy!
Nutrition Facts : Calories 130 kcal, Carbohydrate 4 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 496 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRAB STUFFED MUSHROOMS - KETO FRIENDLY
These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party.
Provided by Jill Moody
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Wipe clean, de-stem and de-gill your mushrooms. Chop gills and softer stems to make 1/8 c for filling. Set aside.
- 2. Melt butter and brush outer mushroom caps. Then pre-heat oven to 400 degrees.
- 3. Combine mayonnaise, cheese, egg, Old Bay, and cilantro in a large bowl and mix well.
- 4. Gently fold in the reserved chopped mushroom along with the crab meat until well combined. (be gentle... big chunks of crab are good)
- 5. Overstuff each mushroom cap with filling, mold with hand. Then coat generously with crushed pork skins. Set on a baking rack (if no baking rack is used beware of watery bottoms).
- 6. Bake at 400 degrees for about 20 minutes until golden brown and firm. Baking time will depend on size of your mushrooms and filling.
- 7. Let cool 5-10 minutes before serving. Refrigerate leftovers to reheat in oven (or microwave).
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