Low Carb Crab Stuffed Mushrooms

Total Time
30mins
Prep 15 mins
Cook 15 mins

South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.

Ingredients Nutrition

Directions

  1. Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
  2. Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
  3. Preheat oven to 350 degrees.
  4. Clean, dry and stem mushrooms; discard stems.
  5. Scoop out and discard gills.
  6. Fill mushrooms with the crabmeat mixture.
  7. Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
  8. Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
Most Helpful

This was easy and good. I used the suffing to fill a couple of portabello mushrooms for dinner and baked them for 25 minutes. Next time I might saute some celery and red pepper and add that to the stuffing.

Sandyg61 June 17, 2007

Simple and delicious - a great combination. I loved this and will make it often. I did add some garlic, but that is a personal preference - this would be fine even without it.

MsKittyKat July 16, 2004