Keto Crab Stuffed Mushrooms Food

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KETO CREAMY CRAB-STUFFED MUSHROOMS



Keto Creamy Crab-Stuffed Mushrooms image

Beware: these rich and cheesy appetizers are downright addictive. You might be tempted to eat the filling all by itself, but wait; it's even better when it's hot and bubbly in a mushroom cup and crowned with a fresh and bright lemon-herb topping.

Provided by Keto-Mojo

Categories     Appetizer     Dinner     Buffet     Quick & Easy

Number Of Ingredients 11

12 white button mushrooms (2 to 2 1/2-inch diameter) , stems removed
sea salt and freshly ground black pepper
1 6-oz can crabmeat, well-drained and picked over to remove any shells/cartilage
1/2 cup (4 oz) cream cheese, softened
1/4 cup chopped fresh parsley leaves, divided
1/3 cup chopped green onions (from 2 green onions)
4 Tbsp Parmesan cheese, divided
1 tsp garlic powder
1 tsp dried Italian herb
2 Tbsp butter, melted
2 tsp fresh lemon zest

Steps:

  • Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or aluminum foil.
  • Place the mushroom caps on the baking sheet, evenly spaced, stem-side up. Season with 1/2 teaspoon salt.
  • In a medium bowl, mix together the crabmeat, cream cheese, 2 tablespoons of the chopped parsley, the green onions, 2 tablespoons of the Parmesan cheese, and the garlic powder and dried herbs. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
  • Stuff the mushroom caps with rounded tablespoonfuls of the cheesy crab mixture. Evenly space the stuffed mushrooms on the prepared sheet pan. Brush or drizzle each mushroom with the melted butter. Top the mushrooms with the remaining 2 tablespoons Parmesan cheese, then bake until the filling is hot and melted and golden on top, about 25 minutes.
  • In a small bowl, toss together the remaining 2 tablespoons chopped parsley and lemon zest. Sprinkle the lemony mixture over the mushrooms and serve.

KETO CRAB RANGOON STUFFED MUSHROOMS



Keto Crab Rangoon Stuffed Mushrooms image

Keto Crab Rangoon Stuffed Mushrooms

Provided by Ketogenic.com

Categories     All

Time 30m

Yield 4

Number Of Ingredients 7

8 oz baby portabella mushrooms (one package)
8 oz block cream cheese, softened
12 oz crab meat, drained (2 cans)
1 tsp garlic powder
1 tsp onion powder
1 tbsp Worcestershire sauce
3 stalks of green onions, sliced, 1 stalk reserved for garnish

Steps:

  • Directions
  • Preheat oven to 350ºF.
  • Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.
  • In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.
  • Mix thoroughly to combine ingredients.
  • Using a teaspoon, fill each mushroom cap with heaping amount per each.
  • Place mushrooms on a lined baking sheet.
  • Bake 20-25 minutes until the fillings begin to slightly brown.
  • Cool for 5 minutes. Top with reserved green onions.
  • Chef's Tips: 1) I had additional filling left over. Great for an omelet the next day! 2) *Never "wash" mushrooms. They are very porous and will absorb the additional water. Mushrooms already contain a lot of moisture that will be retained when cooked.

Nutrition Facts : Calories 234, Carbohydrate 4, Fat 18.5, Protein 10, ServingSize 1

LOW CARB CRAB STUFFED MUSHROOMS



Low Carb Crab Stuffed Mushrooms image

South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.

Provided by TheDancingCook

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil

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.

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