Crab Stuffed Mushrooms with Cream Cheese
An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.
Servings 4
Calories 160kcal
Ingredients
- 20 oz cremini (baby bella)
- 2 tbsp finely grated parmesan cheese
- 1 tbsp chopped fresh parsley salt
Filling
- 4 oz cream cheese (softened to room temperature)
- 4 oz crab meat finely chopped
- 5 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
- Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
- 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.
- Bake 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.
Notes
| Nutrition Facts | |
| Sugar: 0g | Protein: 9g |
| Trans Fat: 0g | Dietary Fiber: 0.5g |
| Saturated Fat: 7g | Cholesterol: 58mg |
| Total Fat: 11g | Sodium: 390mg |
| Total Carbs: 5.5g | Potassium: 300mg |
