Keto Crab Stuffed Mushrooms With Cream Cheese
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 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
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.
Calories: 267kcal | Carbohydrates: 4.67g | Protein: 15.31g | Fat: 20.44g | Cholesterol: 92mg | Sodium: 464mg | Fiber: 0.7g | Sugar: 2g