Keto Creamy Crab-Stuffed Mushrooms
Beware: these rich and cheesy appetizers are downright addictive. You might be tempted to eat the filling all by itself, but wait; it’s even better when it’s hot and bubbly in a mushroom cup and crowned with a fresh and bright lemon-herb topping.
Ingredients List
- 12 white button mushrooms (2 to 2 1/2-inch diameter) , stems removed
- sea salt and freshly ground black pepper
- 1 6-oz can crabmeat, well-drained and picked over to remove any shells/cartilage
- 1/2 cup (4 oz) cream cheese, softened
- 1/4 cup chopped fresh parsley leaves, divided
- 1/3 cup chopped green onions (from 2 green onions)
- 4 Tbsp Parmesan cheese, divided
- 1 tsp garlic powder
- 1 tsp dried Italian herb
- 2 Tbsp butter, melted
- 2 tsp fresh lemon zest
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or aluminum foil.
- Place the mushroom caps on the baking sheet, evenly spaced, stem-side up. Season with 1/2 teaspoon salt.
- In a medium bowl, mix together the crabmeat, cream cheese, 2 tablespoons of the chopped parsley, the green onions, 2 tablespoons of the Parmesan cheese, and the garlic powder and dried herbs. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
- Stuff the mushroom caps with rounded tablespoonfuls of the cheesy crab mixture. Evenly space the stuffed mushrooms on the prepared sheet pan. Brush or drizzle each mushroom with the melted butter. Top the mushrooms with the remaining 2 tablespoons Parmesan cheese, then bake until the filling is hot and melted and golden on top, about 25 minutes.
- In a small bowl, toss together the remaining 2 tablespoons chopped parsley and lemon zest. Sprinkle the lemony mixture over the mushrooms and serve.
Don’t ever salt fresh mushrooms until you are finished cooking them. It makes them shrink up. (I sure wish salt would work the same with me!)
Hello my darling Keto Mojo community! I made these last month, no salt amount is listed in the ingredients list – but in the written list when combining all ingredients it says to – add 1 tsp salt to the mix. Unfortunately it is WAY to much salt for 6oz crm cheese and a small can of crab – So adjust accordingly. Start small especially since it says to ‘salt the mushrooms with 1/2 teaspoon salt’ already. The team is working to adjust recipe, but in the meantime, just be conservative, and then add salt later if you’re not sure how much! Enjoy! (**I did cut them all up, and add them all to a pan of heated up cream chees later, and just mixed all together, was still delicious!)
Pam -Thanks for giving us that feedback. Did you happen to use table salt instead of sea salt? Table salt is much saltier and that could account for it. I made this recipe and didn’t find it too salty. Hope you and Doug are well! Cheers – Sue
Made these tonight and they were delicious. I sauteed my mushroom stems first with garlic, threw the cream cheese in the pan then once it was all warm I added all of the other ingredients. I was glad this recipe didn’t include mayo. Very tasty.