Servings
4
Ready In:
30min
Calories:
160
Good For:
Lunch
Inroduction
About this Recipe
An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.
Ingredients
- 20 oz cremini (baby bella)
- Mushrooms (20-25 individual mushrooms)
- 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
Nutrition
Calories 160
Total Fat 11 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 58 mg
Sodium 390 mg
Potassium 300 mg
Total Carb 5.5 g
Dietary Fiber 0.5 g
Sugars 0 g
Protein 9 g
- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
Step 1
Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
Step 2
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.
Step 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.
Step 4
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.
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