Best Crab Stuffed Mushrooms Keto Friendly Recipes
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.
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
KETO CREAMY CRAB-STUFFED MUSHROOMS
Beware: these rich and cheesy appetizers are downright addictive. You might be tempted to eat the filling all by itself, but wait; it's even better when it's hot and bubbly in a mushroom cup and crowned with a fresh and bright lemon-herb topping.
Provided by Keto-Mojo
Categories Appetizer Dinner Buffet Quick & Easy
Number Of Ingredients 11
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
A creamy crab filling paired with earthy mushrooms make these Crab Stuffed Mushrooms the perfect appetizer.
Provided by Kristy Bernardo
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 4, Sodium 966 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
CRAB STUFFED MUSHROOMS - KETO FRIENDLY
These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party.
Provided by Jill Moody
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
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).
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