Keto Creamy Crab Stuffed Mushrooms 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).

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 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.

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 - 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).