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Crab Stuffed Mushrooms With Cream Cheese

Crab Stuffed Mushrooms With Cream Cheese

An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.

  • 20 oz wt. cremini (baby bella) mushrooms (20-25 individual mushrooms)
  • 2 tbsp finely grated parmesan cheese
  • 1 tbsp chopped fresh parsley
  • table salt
  • 4 oz wt. cream cheese (half a brick), softened to room temperature
  • 4 oz wt. crab meat, finely chopped
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp table salt
  1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
  2. Snap stems from mushrooms (bend the stem slightly in one direction until it pops off), discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt (this helps them release some liquid so they don't get too soggy while baking, and also improves overall taste and texture).
  3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
  4. Bake uncovered at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

Recipe adapted from