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Keto Crab Stuffed Mushrooms

Keyword: Ketogenic, LCHF, low carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Mia

Creamy and delicious crab stuffed mushrooms are perfect as a light meal, or an earthy and delicious appetizer for your next party or game day gathering.

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Ingredients

  • 227 g frozen crabmeat
  • 2 Tbsp butter divided
  • 1 clove fresh garlic finely chopped
  • 1 green onion chopped finely
  • 1/8 tsp Old Bay seasoning
  • 2 Tbsp cream cheese
  • 2 Tbsp heavy cream
  • 85 g gruyere cheese grated
  • 12 large fresh mushrooms
  • Salt and pepper

Instructions

  1. Preheat the oven to 375˚, setting rack at the center position in the oven.

  2. Brush growing medium off of mushrooms with a soft brush or paper towel. Remove stems and gently scoop out the brown gills of each mushroom with a small spoon.

  3. Arrange mushroom caps, stem side up, tightly in a small baking dish so that they will easily stand up without tipping over.

  4. Melt 1/2 of the butter and brush over the mushroom caps lightly. Season with the salt and pepper.

  5. Heat remaining butter in a small saute pan over medium heat. Add garlic and white portion of the green onion. Saute just until softened (don't burn the garlic!) Stir in the Old Bay Seasoning just until fragrant.

  6. Add crab meat to pan, inspecting for and removing any small bits of shell. Toss gently to heat. Add cream cheese, cream and about 1/3 of the grated gruyere cheese until creamy.

  7. Stuff each mushroom cap with about 1 tbsp of the crab mixture. Sprinkle the remaining gruyere over the mushroom caps.

  8. Bake in oven for about 15 minutes, transfering to broiler for a final 5 minutes or so to get the cheese nice and melty.