Low Carb Crab Stuffed Mushrooms

“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

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.

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