Low Carb Crab Stuffed Mushrooms Recipes

CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
• Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
• Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
• Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
• Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
• Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
• Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

CRAB AND BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Spray a medium size baking sheet with cooking oil and set aside.
• Wash mushroom caps well and remove the stems, place mushrooms on the baking sheet bottom side up.
• Combine the cream cheese, crab, shredded cheese, chopped bacon in a mixing bowl. Place a spoonful of the mixture in each mushroom.
• Bake 18-20 minutes

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.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 °F
• Clean mushrooms with a damp paper towel to remove any dirt and debris.
• Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily.
• Place mushrooms on a large baking sheet that has been lined with parchment paper.
• In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
• Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
• Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
• Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
• Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
• Serve with additional chopped chives and a sprinkle of paprika. Enjoy!

LOW CARB CRAB-STUFFED MUSHROOMS

Steps:

• Remove stems from mushroom caps and set aside
• Mix cooked crab meat, cream cheese, mayo and spices together in a bowl.
• Lightly stuff each mushroom cap with about 1 tbsp of crab mixture. Place on air fryer tray.
• Sprinkle with extra paprika and parmesan.
• Cook at 350 for 7 minutes. If you don?t have an air fryer, bake these on a baking sheet in the oven at 350 for 15 minutes.