Keto Crab Stuffed Mushrooms With Cream Cheese Food

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375F.
• Thoroughly combine all ingredients in a mixing bowl except mushrooms and crab. If mixing is too difficult, microwave for 30 seconds and continue mixing. Gently fold in crab meat.
• Place mushrooms on a baking sheet. Stuff each mushroom with filling, distributing evenly between mushrooms. Gently spray mushrooms with cooking spray to prevent from drying out (optional; can also baste with melted butter).
• Bake mushrooms for 20 minutes or until filling is heated through and mushrooms are cooked completely. Enjoy immediately or at room temperature.

CRAB STUFFED MUSHROOMS

Steps:

• Prepare Mushrooms: Preheat oven to 400 F. Line baking sheet with parchment paper. Snap stems from mushrooms (Note 5), and place mushroom caps, open side up, on lined baking sheet about 1 inch apart. Season with salt (Note 6).
• Make Filling: Microwave cream cheese in 10-second intervals until very soft and pliable. Stir all filling ingredients in large mixing bowl until well-mixed, without any cream cheese lumps. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
• Bake & Serve: Bake uncovered at 400 F until mushrooms are very tender and filling appears nicely browned, about 30 minutes (Note 7). Top with chopped parsley and serve hot (Note 8).

KETO CRAB STUFFED MUSHROOMS WITH CREAM CHEESE, MUSHROOMS STUFFED WITH CRAB

Steps:

• For crab stuffed mushrooms, first rinse and drain the crab meat.
• Mix together the (crab meat, onions, thyme, oregano, parmesan cheese, softened cream, salt and pepper) in a bowl. And till ready for stuffing keep the mixture in the refrigerator.
• Preheat the oven at 350°F, take the baking sheet and line it with parchment paper.
• Clean the mushrooms, remove the stems and for stuffing, scoop out gills for filling (as mentioned above)
• Take the cheesy crab mixture from the fridge, and fill the scooped mushrooms.
• On the baking sheet, place the stuffed mushrooms and evenly space them.
• Brush each mushroom with olive oil and sprinkle them with parmesan cheese and paprika on each mushroom top.
• Bake the mushrooms for nearly 18 minutes or till the edges become golden. Further broil them for 2 minutes till they get golden and crispy tops.
• Garnish them with chopped parsley and serve the keto crab stuffed mushrooms with cream cheese immediately.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

CRAB STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a Mozzarella Cheese over.
• Bake for 20 to 25 minutes at 425°F
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).