Crab Stuffed Mushrooms
Why This Is Strictly Keto
Real lump crab meat, cream cheese and parmesan make up the stuffing, and the mushroom cap is the only “vessel” — there are no breadcrumbs, crackers or flour binders, which classic crab-stuffed mushrooms usually rely on. Every ingredient is a whole food, and each serving (two mushrooms) carries about 3g of net carbs.
Ingredients
- 20 baby bella or cremini mushrooms
- 8 oz lump crab meat
- 4 oz cream cheese, softened
- 2 tablespoons finely diced shallot
- ¼ cup freshly grated parmesan, divided (reserve 1 tablespoon for topping)
- ¼ cup finely chopped fresh parsley, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Olive oil, for greasing the pan
Instructions
Preheat: Heat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Prep the mushrooms: Wipe the mushrooms clean with a damp paper towel and pop out the stems. Save the stems for a soup or stir-fry.
Make the filling: In a large bowl, stir together the crab, cream cheese, shallot, parmesan (minus 1 tablespoon), parsley, salt and pepper until well combined.
Stuff: Mound the crab mixture into each mushroom cap and sprinkle the tops with the reserved parmesan.
Bake: Bake for 20–25 minutes, until the tops are golden and the mushrooms are slightly soft.
Serve: Garnish with extra parsley and serve warm.
Nutritional Info (per serving of 2 mushrooms, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~80 kcal | 5g | 7g | 3g |
Tips
- Set the mushrooms on a wire rack over the baking sheet so their juices drain away instead of making the caps soggy.
- Don’t rinse the mushrooms — wipe them with a damp paper towel so they stay firm.
- Chill the filling for 15 minutes before stuffing for a thicker, easier-to-mound mixture.
- Assemble up to 12 hours ahead, refrigerate, and bake just before serving (add a few minutes to the bake time).
- For a crunchy topping, press finely chopped pecans or walnuts onto the parmesan before baking.
