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Crab Stuffed Mushrooms with Bacon - Low Carb, Gluten Free

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Jump to Recipe·Print Recipe·★★★★★5 from 2 reviews
 
I would love to personally thank the person that first thought of taking a mushroom, stuffing it full of deliciousness, and baking it. This person deserves some sort of an award. Maybe I will hunt them down and send them some bacon. Speaking of bacon... I decided to sneak a little bit of bacon into this recipe. You're welcome!!

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Crab and Bacon Stuffed Mushrooms

Crab Stuffed Mushrooms with Bacon

★★★★★

5 from 2 reviews
Print Recipe

Ingredients

Scale
  • 1 pound large cremini mushrooms (About 20), cleaned and de-stemmed
  • 12 ounces fresh lump crab meat
  • 6 strips bacon, cooked crisp and crumbled
  • 6 ounces cream cheese, softened
  • ⅓ cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 1 tablespoon Dijon mustard
  • sea salt and pepper, to taste
  • ½ cup shredded Parmesan cheese

Instructions

  1. Preheat the oven to 400°F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.  (Alternatively, you can use a mini muffin tin to hold the mushrooms upright. (I use this one) It will hold them snugly in place and keep them from falling over and losing their toppings.
  2. Bake mushroom caps for 10 minutes. Pour out any excess moisture that pools in the mushrooms caps.In a large mixing bowl, combine crab, bacon, cream cheese, cheddar cheese, sour cream, garlic, green onions, Dijon, salt and pepper.  Mix until all ingredients are well incorporated.
  3. Stuff each mushroom with crab mixture.  Bake for an additional 10 minutes. Remove from the oven and top each mushroom with Parmesan cheese.  Bake for 5 to 10 minutes or until cheese on top is golden brown.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 4 mushrooms
  • Calories: 334
  • Fat: 18g
  • Carbohydrates: 6 net grams
  • Protein: 24g

   

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Reader Interactions

Comments

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  1. Loretta says

    Can you use imitation crab?

    ★★★★★

    Reply

  2. CG says

    Great recipe, and adaptable! I used goat cheese instead of sour cream and cream cheese, and it was delicious.!

    ★★★★★

    Reply

  3. Tammie says

    Can you use baby portabella or regular mushrooms?

    Reply

    • Kyndra Holley says

      Yes, you can use any type of mushroom you prefer.

      Reply

  4. Sara says

    Do you think these can be frozen and reheated?

    Reply

    • Peace Love and Low Carb says

      I wouldnt recommend it. I do not think it would heat well and still taste fresh

      Reply

  5. Megan says

    Made these last night and AMAZING is all I have to say...

    Reply

    • Peace Love and Low Carb says

      Thanks so much. I am so happy you liked them.

      Reply