Keto Crab Rangoon Stuffed Mushrooms 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.

CRAB STUFFED MUSHROOMS - KETO FRIENDLY

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).