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These delicious gluten-free keto crab stuffed mushrooms are easy to make with a cream cheese filling. They are low carb because we ditched the bread crumbs, and rich and cheesy with a light seafood flavor.
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MORE KETO & LOW CARB APPETIZER RECIPES
Whenever I make these keto crab stuffed mushrooms they disappear in no time flat. It doesn't matter if people are keto or not, these mushrooms are delicious and everyone loves them!
After I went low carb I had to come up with a recipe to replace our family's favorite stuffed mushrooms. The original recipe contained breadcrumbs and I knew that was a big no-no. Luckily the bread crumbs really aren't necessary and the results are a delicious low carb and gluten-free appetizer.
I have to admit that I have made a meal of just a few of these tasty mushrooms and a salad!
AN EASY TO MAKE KETO CRAB STUFFED MUSHROOM RECIPE
Whether you’re stuffing your mushrooms with crab, or something else, mushrooms or another kind, the method is pretty much the same.
With this recipe we’re making a simple filling of cream cheese, red bell pepper, green onion, parmesan, salt and pepper, fresh parsley, plus some Old Bay to really bring home the seafood flavor. And, of course, crab!
Once you get your filling together you stuff your mushrooms and bake them for 15 to 20 minutes.
They are delicious hot from the oven but also great at room temperature making them the perfect choice for your special occasions and parties.
HOW TO CLEAN MUSHROOMS
There are two schools of thought when it comes to cleaning mushrooms.
One is that you either rinse the mushrooms under running water or dunk them completely in cold water to remove the dirt and grit. This is a quick and easy option that a lot of people use, however, I really feel that this technique changes the mushroom's texture and makes them a bit spongy, so I don't like cleaning them this way.
The method that I use is to dampen a paper towel and gently wipe off the dirt. It does take a few extra minutes, but the result is worth it to me.
INGREDIENTS NEEDED TO MAKE KETO CRAB STUFFED MUSHROOMS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Olive oil
- Green onions
- Red bell pepper
- Crab meat
- Cream cheese
- Old Bay seasoning
- Pink salt
- Fresh cracked black pepper
- Fresh flat-leaf parsley
- Parmesan cheese
HOW TO MAKE KETO CRAB STUFFED MUSHROOMS
Preheat the oven to 350 degrees F.
Remove the stems from the mushrooms and chop. Carefully scraped out the gills to make room for the stuffing. Spray a shallow baking dish with vegetable oil.
Heat the butter and olive oil in a skillet. When the butter melts, add reserved chopped mushroom stems, green onions, and red bell pepper. Cook until vegetables are tender, 3 to 5 minutes.
Combine cooked ingredients with crab meat, creamed cheese, and Old Bay, salt, and pepper.
Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese.
Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.
FAQS ABOUT KETO CRAB STUFFED MUSHROOMS
Can I make these Keto Stuffed Mushrooms with another seafood?
Yes, I know crab can be kind of pricey and doesn't go on sale very often, so I have made these Keto Stuffed Mushrooms with shrimp too. The flavor is not as strong but is very good as an alternative.
Can I make these Keto Crab Stuffed Mushrooms ahead of time?
You could make the filling the day before and store it in an airtight container in your fridge. Just make sure to take it out and allow it to warm up on the counter or add some extra cooking time to get the filling to temperature.
How long will the leftover Keto Crab Stuffed Mushrooms last in the refrigerator?
They will keep for 3 days in an airtight container in the fridge. Reheat any leftover mushrooms in the microwave by transferring them to a microwave-safe dish and covering them with plastic wrap or waxed paper. Alternatively, you can place them on a parchment-lined baking sheet and cover them in foil to reheat in the oven at 350 degrees F for about 20 minutes.
Last thoughts about Keto Crab Stuffed Mushrooms
These Keto Crab Stuffed Mushrooms are one of my favorite ways to feel fancy without actually having to work hard.
Seafood recipes always feel fancy, don't they? I think because we all think seafood is so hard to work with. But these stuffed mushrooms are proof that isn't true.
They are really a maximum reward dish with minimal work, and I am here for that ALL.DAY.LONG.
That is why these Keto Crab Stuffed Mushrooms are one of the #1 appetizers I take to any and all get-togethers!
MORE KETO AND LOW CARB RECIPE IDEAS
- Stuffed Buffalo Chicken Meatballs
- Jalapeno Popper Deviled Eggs
- Salt and Pepper Chicken Wings
- Bacon Wrapped Dates with Goat Cheese
- Cheesy Chicken Fritters
- Easy Mozzarella Keto Cheese Sticks
Keto Crab Stuffed Mushrooms
- 16 large mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions minced
- 1/4 red bell pepper minced
- 8 ounces crab meat picked clean of shells
- 4 ounces cream cheese room temperature
- 2 teaspoons Old Bay seasoning
- pink salt
- cracked black pepper
- 2 tablespoons fresh flat-leaf parsley chopped + more for garnish if desired
- 1/4 cup Parmesan cheese grated
- Preheat the oven to 350 degrees F.
- Remove the stems from the mushrooms and chop. Carefully scraped out the gills to make room for the stuffing. Spray a shallow baking dish with avocado or olive oil.
- Heat the butter and oil in a skillet. When the butter melts, add reserved chopped mushroom stems, green onions, and red bell pepper. Cook until vegetables are tender, 3 to 5 minutes.
- In a large bowl, combine cooked ingredients with crab meat, creamed cheese, Old Bay, salt, and pepper.
- Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese.
- Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.
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