An easy recipe for crab stuffed mushrooms with cream cheese. Low-carb, keto, and gluten-free. SERVINGS 4 SERVINGS


20 oz cremini (baby Bella)

Mushrooms (20-25 individual mushrooms)

2 Tbsp finely grated Parmesan cheese

1 Tbsp chopped fresh parsley salt


4 oz cream cheese softened to room temperature

4 oz crab meat finely chopped

5 cloves garlic minced

1 tsp dried oregano

½ tsp paprika

½ tsp black pepper

 ¼ tsp salt


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

02. 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.

03. 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.

04. 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.


Calories 160

Total Fat 11 g

Saturated Fat 7 g

Trans Fat 0 g

Cholesterol 58 mg

 Sodium 390 mg

Potassium 300 mg

Total Carb 5.5 g

Dietary Fiber 0.5 g

 Sugars 0 g

 Protein 9 g

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