Keto Crab Stuffed Mushrooms With Cream Cheese Recipes

CRAB STUFFED MUSHROOMS

Steps:

• Prepare Mushrooms: Preheat oven to 400 F. Line baking sheet with parchment paper. Snap stems from mushrooms (Note 5), and place mushroom caps, open side up, on lined baking sheet about 1 inch apart. Season with salt (Note 6).
• Make Filling: Microwave cream cheese in 10-second intervals until very soft and pliable. Stir all filling ingredients in large mixing bowl until well-mixed, without any cream cheese lumps. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
• Bake & Serve: Bake uncovered at 400 F until mushrooms are very tender and filling appears nicely browned, about 30 minutes (Note 7). Top with chopped parsley and serve hot (Note 8).

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 CREAM CHEESE MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a Mozzarella Cheese over.
• Bake for 20 to 25 minutes at 425°F
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).