Low Carb Crab Stuffed Mushrooms
At a Glance
- Total
- 30 min
- Servings
- 6.00 serving(s)
Categories
- Appetizer
- Baked
Dietary
- Low-carb
- Low Carb
Allergens
- Shellfish
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Carb Crab Stuffed Mushrooms brings together 12 ounces fresh stuffing mushrooms (I use white or baby bella), 1 (6 ounce) can crabmeat, 3 scallions, sliced thin in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Medium bowl, baking sheet or shallow baking dish, aluminum foil, oven
Ingredients
- 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
Instructions
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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