Keto Crab And Gouda Stuffed Mushroom Recipes

KETO CREAMY CRAB-STUFFED MUSHROOMS

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.

CRAB STUFFED MUSHROOMS

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.

KETO CRAB AND GOUDA STUFFED MUSHROOM RECIPE

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!

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

CRAB STUFFED MUSHROOMS - KETO FRIENDLY

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).