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.
‏‏‎ ‎
Keyword keto
Servings 4
Calories 160kcal


  • 20 oz cremini (baby bella)
  • 2 tbsp finely grated parmesan cheese
  • 1 tbsp chopped fresh parsley salt


  • 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


  • 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.


Nutrition Facts
Sugar: 0gProtein: 9g
Trans Fat: 0gDietary Fiber: 0.5g
Saturated Fat: 7gCholesterol: 58mg
Total Fat: 11gSodium: 390mg
Total Carbs: 5.5gPotassium: 300mg
Do you want to receive a daily dose of healthy tips, exclusive access to promotions, recipes, and more?
Shopping Cart
Scroll to Top