Creamy crab stuffed mushrooms on a platter.

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.
Course Appetizer, Side Dish
Cuisine American
Keyword crab stuffed mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 267kcal


  • 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