Keto Crab Rangoon Stuffed Mushrooms Recipes

KETO CREAMY CRAB-STUFFED MUSHROOMS

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.

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.

KETO CRAB RANGOON STUFFED MUSHROOMS

Steps:

• Directions
• Preheat oven to 350ºF.
• Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.
• In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.
• Mix thoroughly to combine ingredients.
• Using a teaspoon, fill each mushroom cap with heaping amount per each.
• Place mushrooms on a lined baking sheet.
• Bake 20-25 minutes until the fillings begin to slightly brown.
• Cool for 5 minutes. Top with reserved green onions.
• Chef's Tips: 1) I had additional filling left over. Great for an omelet the next day! 2) *Never "wash" mushrooms. They are very porous and will absorb the additional water. Mushrooms already contain a lot of moisture that will be retained when cooked.