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