Crab Stuffed Mushrooms with Bacon – Low Carb, Gluten Free

Check out some of my other favorite low carb mushroom recipes:

• Sausage Stuffed Mushrooms
• Bacon Blue Cheese Caramelized Onion Stuffed Mushrooms
• Low Carb Deep Fried Mushrooms
• Balsamic Shallot Mushrooms
• Roasted Mushrooms, Zucchini and Eggplant with Rosemary

                                                                                                                                                               
INGREDIENTS
1 lb. Large Mushrooms (About 20) – Cleaned and de-stemmed
12 oz. Crab Meat
6 Strips Bacon – Cooked Crisp and Crumbled
6 oz. Cream Cheese – Softened
1/3 Cup Sharp Cheddar Cheese – Shredded
¼ Cup Sour Cream
3 Cloves Garlic – Minced
3 Green Onions – Chopped
1 Tbs. Dijon Mustard
Sea Salt and Pepper – To Taste
½ Cup Parmesan Cheese – Shredded

DIRECTIONS

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.  (Alternatively, you can use a mini muffin tin to hold the mushrooms upright.  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 oven and top each mushroom with Parmesan cheese.  Bake for 5-10 minutes or until cheese on top is golden brown.

Prep Time – 20 Minutes
Cook Time – 30 Minutes

Makes Servings: 5
Per Serving:
Calories – 334
Carbs – 6 net g
Protein – 24 g
Fat – 18 g