Name: Crab Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 20 ounces mushrooms ((Note 1)); 2 tablespoons finely grated parmesan cheese ((Note 2)); 1 tablespoon chopped fresh parsley; salt; 1/2 (8-ounce) brick cream cheese ((Note 3)); 4 ounces crab meat, finely chopped ((Note 4)); 5 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground black pepper; 1/4 teaspoon table salt

Makes 4 Servings

Amount Per Serving (5-6 stuffed mushrooms):

Calories 160 (61% from fat)
Total Fat 11g	16%
Saturated Fat 7g	33%
Cholesterol 58mg	19%
Sodium 390mg	16%
Net Carb 5g
Total Carb 5.5g	2%
Dietary Fiber 0.5g	1%
Sugars 0g
Protein 9g

Vitamin A 10% · Vitamin C 8% · Calcium 10% · Iron 12%

PHOTOS

mushrooms after stuffing with crab mixture

NOTES & TIPS

(1) Mushrooms. I use cremini or baby bella. 20 ounces weight is about 20 to 25 individual mushrooms. To reduce the likelihood of soggy stuffed mushrooms, avoid using water to clean the mushrooms. I use a pastry brush to remove debris.

(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(3) Cream Cheese. Same as 4 ounces, or half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.

(4) Crab Meat. I use canned crab meat from Trader Joe’s. It’s an affordable crab that’s available year round, and you can find it in their refrigerated section near the fresh seafood. As with any canned food, make sure you drain it before weighing the appropriate amount to use for this recipe.

(5) Mushroom Stems. To snap a stem from a mushroom, bend the stem slightly in one direction until it pops off. The stems will not be used in this recipe; you can save them them for another dish, like vegetable stir fry, mushroom omelette, or mushroom cheeseburger casserole.

(6) Salting Mushrooms. Salt helps the mushrooms release liquid so that they don’t get too soggy during baking, and also improves their overall flavor and texture. You can use any kind of salt — I typically use table salt or freshly ground kosher salt, and sprinkle it over the mushroom caps. I don’t measure the amount used.

(7) Baking Mushrooms. I position an oven rack so that the stuffed mushrooms are baking in the center of the oven. At 400 F, they turn nicely brown on top after 30 minutes. You may need to add 5 to 10 minutes to the baking time if you doubled the recipe or if the mushrooms were stuffed the day before and have been refrigerated. If your mushrooms are browning too fast before 30 minutes have elapsed, you can cover them with foil.

(8) Serving. These stuffed mushrooms are best served hot. They don’t taste good once they’ve had a chance to cool, so serve them promptly. They can be an appetizer served during the holiday season, or part of an everyday main dish when served with sides like creamed spinach and mashed cauliflower.

(9) Make Ahead. You can prepare and stuff the mushrooms up to 1 day in advance. Don’t bake, and cover and refrigerate. About an hour before serving, preheat the oven and bake the stuffed mushrooms with an extra 5 to 10 minutes added to the baking time.

4000

Did you make this? Rate this recipe:

newest oldest most voted

Phenny Bryden

Yes I made this recipe using large portobello mushrooms and served at a family celebratory supper with bbq steaks and keto Brussels sprouts Caesar salad and everyone served gave fabulous praise for all the flavours and presentation on the dinner plate. Can’t wait for another occasion to do the same. The crab stuffed mushrooms were delicious!

Janelle

Very tasty! I added a drizzle of butter and fresh lemon to mine as personal preference with anything crab. And same as the comment below- even my non-Keto husband loved them!

A Mudd

Soooooooo good!! I used larger mushrooms, because that’s what I had. It made 6. I baked them for 40 minutes, because they were a little bit larger. They were so delicious. I ate all of them. LOL
These are definitely going on the regular rotation list for dinner!!

JamWow

The deliciousness was intense!! I ommitted the oregeno (personal preference). I also used twice as much cream cheese, about 6 oz of crabmeat, extra garlic & chunkier pieces of parmesan cheese. It made approx 20 caps. They were gobbled up quickly & will definitely be making them again, only doubling the batch 🙂

Grace

These were sooooo good. I made them with the large portobellos with Broccolini for a side.

Katherine D Grisso

Best stuffed mushrooms ever; this is a no-fail recipe!

Sue

Delicious

Minda

I made these tonight and they were a big hit! I wouldn’t change a thing.

Shawna Hrynyk

Awesome. I also added a little lemon juice and red chili flake.

Karly

This would be perfect for a dinner party! Easy to make but looks amazing! Thanks for sharing!

Linda

A step up from mine, with just cream cheese 💁. I love crab. Can’t wait to try them!

Joyce

Very good! We enjoyed this. I halved the garlic as that seemed like a lot.

GeoGirl

I just made these for lunch, used mozz instead of parmesan and no oregano. They were so good, even my non-keto husband loved them. I might try a drizzle of lemon next time.

Kathy

Do you think they would stay yummy if I put them in a crock pot to keep them warm after taking them out of the oven?

Sallie

Well, hubby has been making these crab stuffed mushrooms for me for 34 years!!!!!

Mimi

Even for all of the years I catered, I never served or made stuffed mushrooms just because they are awful if they get cold. So I’ve sort of forgotten about them! Now you’ve reminded me of how good they are, served hot of course, and good to know about the TJ’s crab.

Cara

I’m drooling. These look so stinking beautiful!!!

Rukshana Rahman

Can I use tuna instead? We never have crab meat, as husband is funny with it!

Julia

Yes, I think that would work well. Make sure the can of tuna is thoroughly drained in a colander, and press down with paper towels to squeeze out any remaining moisture.

Kristen

Can you make this with imitation crab meat?

amy martin

Imitation crab has lots of carbs if you’re watchimg for that. These turned out so yummy.

Gary B Crawford

I’ve made this with imitation crab. It tastes great and is a little less expensive.

Chenoa

Made this for dinner the other night. Everyone loved it!

Regina

Can you make ahead and freeze to have for lunch?

Hi Regina! I haven’t tried freezing them before, so I don’t know how they would turn out. If you do, I suggest freezing or refrigerating them AFTER prepping and BEFORE baking. Then, when you’re ready to have them for lunch, pop them in the oven to heat them up.

Crab Stuffed Mushrooms