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!!
Check out some of my other favorite low carb mushroom recipes:
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
Crab Stuffed Mushrooms with Bacon
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
Scale
Ingredients
- 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
- 1/3 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
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 334
- Fat: 18g
- Carbohydrates: 6 net grams
- Protein: 24g
What's Popular on the Blog This Week:
Keto Supreme Pizza Stuffed Peppers
Low Carb Cold Brew Protein Shake Smoothie
Balsamic Shallot Vinaigrette
Roasted Red Pepper Spinach and Artichoke Dip
Keto Broccoli and Cheese Stuffed Chicken
"Just Like the Real Thing" Keto Lasagna
Low Carb Asian Marinade
Low Carb Chicken Parmesan Meatballs
Slow Cooker Beef Stew - paleo, Whole30, keto
EverlyWell Home Food Sensitivity Test Results
Spicy Tuna Avocado Boats
Craveable Keto Cookbook
Megan says
Made these last night and AMAZING is all I have to say…
Peace Love and Low Carb says
Thanks so much. I am so happy you liked them.
Sara says
Do you think these can be frozen and reheated?
Peace Love and Low Carb says
I wouldnt recommend it. I do not think it would heat well and still taste fresh
Tammie says
Can you use baby portabella or regular mushrooms?
Kyndra Holley says
Yes, you can use any type of mushroom you prefer.
CG says
Great recipe, and adaptable! I used goat cheese instead of sour cream and cream cheese, and it was delicious.!
★★★★★