An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free. SERVINGS 4 SERVINGS
20 oz cremini (baby bella)
Mushrooms (20-25 individual mushrooms)
2 Tbsp finely grated parmesan cheese
1 Tbsp chopped fresh parsley salt
4 oz cream cheese softened to room temperature
4 oz crab meat finely chopped
5 cloves garlic minced
1 tsp dried oregano
½ tsp paprika
½ tsp black pepper
¼ tsp salt
- Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
- Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
- In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
- Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.
Total Fat 11 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 58 mg
Sodium 390 mg
Potassium 300 mg
Total Carb 5.5 g
Dietary Fiber 0.5 g
Sugars 0 g
Protein 9 g