Crab-Stuffed Mushrooms with Cream Cheese

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 4

Ingredients:

• 8 large white button or cremini mushrooms (½ pound)
• 1 can lump crabmeat, drained (6 ounce can)
• 4 ounces cream cheese, softened
• ½ cup finely grated cheddar cheese (divided)
• 2 tablespoons mayonnaise
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• ¼-1/2 teaspoon lemon zest
• 1 tablespoon green onion, minced
• ½ teaspoon garlic, minced
• ¼ teaspoon red pepper flakes
• 1 pinch salt
• black pepper to taste
• 1 teaspoon fresh parsley, minced

Instructions:

1. Wipe mushrooms with a damp paper towel to clean them. Remove stems by twisting and pulling them out. Widen the hole by scooping with a melon baller or small spoon to make a larger well for the filling. Place the mushrooms on a rimmed baking tray or in a large baking dish.
2. Preheat oven to 375° F and place rack in middle position.
3. Stir the cream cheese to soften. Blend in the mayonnaise. Add the lemon juice, prepared horseradish, parsley, green onion, fresh lemon juice, and red pepper flakes, blending to incorporate.
4. Fold in half of the cheddar cheese, then fold in the crab. Taste to adjust seasonings.
5. Stuff the mushrooms with the filling and top with the remaining cheddar cheese. Do not overfill the mushrooms. I had a little filling left over which was great on celery and crackers!
6. At this point, the mushrooms can be refrigerated overnight and baked the next day. Cover carefully in cling film. When ready, continue with the directions for baking. (If mushrooms were refrigerated, add an extra 5-10 minutes of baking time for the mushrooms to cook through).
7. Pour enough water into the baking tray to just cover the bottom surface. Carefully put the tray into the oven and bake for 20-25 minutes. Finish under the broiler to brown the tops.
8. Place any leftover mushrooms in an airtight container or cover with cling film and refrigerate. Reheat in the microwave or cover in foil and warm in a 350° F oven for 20-30 minutes.

Nutritional information for 1 serving (serving size is two stuffed mushrooms):

Calories: 267, Fat: 20g, Carbs: 4.5g, Fiber: .5g, Sugar: 2g, Protein: 15g