Crab Stuffed Mushrooms With Cream Cheese

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

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 160 kcal


  • 20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
  • 2 tablespoons finely grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt


  • 4 ounces cream cheese softened to room temperature
  • 4 ounces crab meat finely chopped
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
  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.
  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.
  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.

Nutrition Info

This recipe yields 5 g net carbs per serving (5-6 stuffed mushrooms).

Nutrition Facts Per Serving
Calories 160  
Total Fat 11g 16%
   Saturated Fat 7g 33%
   Trans Fat 0g  
Cholesterol 58mg 19%
Sodium 390mg 16%
Potassium 300mg 9%
Total Carb 5.5g 2%
   Dietary Fiber 0.5g 1%
   Sugars 0g  
Protein 9g  
Vitamin A 10% · Vitamin C 8% · Calcium 10% · Iron 12%