Keto Crab Stuffed Mushrooms

Keto Crab Stuffed Mushrooms

These Delicious Keto Crab Stuffed Mushrooms are an Easy To Make Appetizer or Side Dish. They’re perfect for Game Night or to have as a Low Carb Treat while watching Netflix.  They’re naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients.

How to Make Keto Crab Stuffed Mushrooms

To make these Keto Crab Stuffed Mushrooms you start by, preheating your oven to 350 F. Then mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.

Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush (or dip) the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn’t burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 – 25 minutes.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Crab Stuffed Mushrooms

These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to Bubbly Perfection just before serving. Fresh crab can be used in place of the canned crab but imitation crab contains wheat.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

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Don’t miss any recipes like this Keto Crab Stuffed Mushrooms. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

“These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to bubbly perfection just before serving.  They’re naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients. “

Keto Crab Stuffed Mushrooms

Ingredients

12 Large Button Mushrooms

1 (120 g) Can Crab

1/2 Cup Cream Cheese

1/2 Tsp Garlic Powder

2 Cloves Garlic

1/3 Cup Mozzarella Cheese

3 Tbsp Butter (melted)

2 Tbsp Parmasan

1/4 Tsp Salt

Directions

1. Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.

2. Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes from the mushroom stems. Press the filling down slightly.

3. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn’t burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 – 25 minutes.

This Recipe make 12 Keto Crab Stuffed Mushrooms.

Recipe Notes:

– Fresh crab can be used in place of the canned crab but imitation crab contains wheat.

– Any type of shredded cheese can be used for this recipe.

– Smaller mushrooms can be used instead of large mushrooms.

NUTRITIONAL INFO

1 Batch of Keto Crab Stuffed Mushrooms = 6 Servings

1 Serving  = 2 Mushrooms

163 Calories | 14 g Fat | 3.2 g Carbs | 0.4 g Fibre | 7.5 g Protein

2.8 g Net Carb per 2 Mushrooms

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Crab Stuffed Mushrooms Recipe, check out some of my other Keto Friendly Recipes Here:

• Keto Chicken Quesadilla 
• Low Carb Cheesy Tuna Melts 
• Cheesy Keto Crab Rangoons
• Bacon Crab Rangoon Fatbombs 

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Keto Crab Stuffed Mushrooms Recipe

Keto Crab Stuffed Mushrooms

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to bubbly perfection just before serving. They're naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients.

Author: Lyndsay Baker

Recipe type: Keto Appetizer

Cuisine: American

Serves: 12 mushrooms

Ingredients

• 12 Large Button Mushrooms
• 1 Can Crab
• ½ Cup Cream Cheese
• ½ Tsp Garlic Powder
• 2 Cloves Garlic
• ⅓ Cup Mozzarella Cheese
• 3 Tbsp Butter (melted)
• 2 Tbsp Parmasan
• ¼ Tsp Salt

Instructions

1. Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.
2. Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with ⅔ of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly.
3. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn't burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 - 25 minutes.

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