Low Carb Crab Stuffed Mushrooms Recipes

CRAB AND BACON STUFFED MUSHROOMS

Crab and Bacon Stuffed Mushrooms image

These Crab and Bacon Stuffed Mushrooms are packed with creamy cheese, salty bacon and lumps of crab meat. The perfect low carb, keto, five ingredient appetizer!

Provided by Annie Holmes

Time 18m

Number Of Ingredients 5

Ingredients

2 (8 ounce) packages Baby Bella Mushrooms
4 ounces cream cheese (room temperature)
1 (6 ounce) can lump crab meat, drained very well
1 cup finely shredded cheese. Havarti, mozzarella, or gruyere work especially well in this recipe.
4 slices thick bacon, cooked and chopped

Steps:

Preheat oven to 350 degrees F. Spray a medium size baking sheet with cooking oil and set aside.
Wash mushroom caps well and remove the stems, place mushrooms on the baking sheet bottom side up.
Combine the cream cheese, crab, shredded cheese, chopped bacon in a mixing bowl. Place a spoonful of the mixture in each mushroom.
Bake 18-20 minutes

Nutrition Facts : Calories 358 calories, Carbohydrate 6.4 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 26 grams fat, Fiber 1.5 grams fiber, Protein 24 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1/4 of recipe (about 5 stuffed mushrooms depending on size), Sodium 788 milligrams sodium, Sugar 4.4 grams sugar

KETO CRAB STUFFED MUSHROOMS WITH CREAM CHEESE

Keto Crab Stuffed Mushrooms With Cream Cheese image

These tasty keto crab stuffed mushrooms are low-carb and made with cream cheese. They make the perfect low carb, gluten-free appetizer or light keto lunch.

Provided by Kim Hardesty

Categories Appetizer Side Dish

Time 40m

Number Of Ingredients 14

Ingredients

8 large white button or brown mushrooms ((1/2 pound))
1 can lump crabmeat, drained ((6 ounce can))
4 ounces cream Cheese, softened
1/2 cup finely grated cheddar cheese ((divided use))
2 tbsp mayonnaise
2 tsp prepared horseradish
2 tsp lemon juice
1/4-1/2 tsp lemon zest
1 tbsp green onion, minced
1/2 tsp garlic, minced
1/4 tsp red pepper flakes
1 pinch salt
black pepper to taste
1 tsp fresh parsley, minced

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