Keto Crab Stuffed Mushrooms - Savory Tooth (2024)

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• ▢ 20 ounces mushrooms (Note 1)
• ▢ 2 tablespoons finely grated parmesan cheese (Note 2)
• ▢ 1 tablespoon chopped fresh parsley
• ▢ salt

Filling:

• ▢ 1/2 (8-ounce) brick cream cheese (Note 3)
• ▢ 4 ounces crab meat, finely chopped (Note 4)
• ▢ 5 cloves garlic, minced
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon paprika
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon table salt

• 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).

PHOTOS

NOTES & TIPS

(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(3) Cream Cheese. Same as 4 ounces, or half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.

(4) Crab Meat. I use canned crab meat from Trader Joe’s. It’s an affordable crab that’s available year round, and you can find it in their refrigerated section near the fresh seafood. As with any canned food, make sure you drain it before weighing the appropriate amount to use for this recipe.

(5) Mushroom Stems. To snap a stem from a mushroom, bend the stem slightly in one direction until it pops off. The stems will not be used in this recipe; you can save them them for another dish, like vegetable stir fry, mushroom omelette, or mushroom cheeseburger casserole.

(6) Salting Mushrooms. Salt helps the mushrooms release liquid so that they don’t get too soggy during baking, and also improves their overall flavor and texture. You can use any kind of salt — I typically use table salt or freshly ground kosher salt, and sprinkle it over the mushroom caps. I don’t measure the amount used.

(7) Baking Mushrooms. I position an oven rack so that the stuffed mushrooms are baking in the center of the oven. At 400 F, they turn nicely brown on top after 30 minutes. You may need to add 5 to 10 minutes to the baking time if you doubled the recipe or if the mushrooms were stuffed the day before and have been refrigerated. If your mushrooms are browning too fast before 30 minutes have elapsed, you can cover them with foil.

(8) Serving. These stuffed mushrooms are best served hot. They don’t taste good once they’ve had a chance to cool, so serve them promptly. They can be an appetizer served during the holiday season, or part of an everyday main dish when served with sides like creamed spinach and mashed cauliflower.

(9) Make Ahead. You can prepare and stuff the mushrooms up to 1 day in advance. Don’t bake, and cover and refrigerate. About an hour before serving, preheat the oven and bake the stuffed mushrooms with an extra 5 to 10 minutes added to the baking time.