Stuffed Mushrooms with Crab & Cream Cheese

An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.
Print Recipe
Carbs per Serve: 5g
Prep Time 10 mins
Cook Time 30 mins
Total Servings 4

Ingredients
  

  • 500 grams button mushrooms
  • 4 - 6 large field mushrooms
  • 2 Tbsp finely grated parmesan cheese
  • 1 Tbsp chopped fresh parsley salt

Filling:

  • 120 grams cream cheese softened to room temperature
  • 120 grams crab meat finely chopped
  • 5 cloves garlic minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • ¼ tsp salt

Instructions
 

  • Preheat the oven to 200 °C. 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 200 °C until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

Nutrition

Nutrition Facts
Stuffed Mushrooms with Crab & Cream Cheese
Amount per Serving
Calories
160
% Daily Value*
Fat
 
11
g
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
0.5
g
2
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Grain Free, Low Carb