AuthorTeamKeto
RatingDifficultyIntermediate

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
 8 oz baby portabella mushrooms (one package)
 1 tsp onion powder
 3 stalks of green onions, sliced, 1 stalk reserved for garnish
Directions
1

Preheat oven to 350ºF.

2

Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.

3

In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.

4

Mix thoroughly to combine ingredients.

5

Using a teaspoon, fill each mushroom cap with heaping amount per each.

6

Place mushrooms on a lined baking sheet.

7

Bake 20–25 minutes until the fillings begin to slightly brown.

8

Cool for 5 minutes. Top with reserved green onions.

9

Chef's Tips:

1) I had additional filling left over. Great for an omelet the next day!
2) *Never "wash" mushrooms. They are very porous and will absorb the additional water. Mushrooms already contain a lot of moisture that will be retained when cooked.

Category
Nutrition Facts

Serving Size 1

Servings 4

4g
Net Carbs

Amount Per Serving
Calories 234
% Daily Value *
Total Fat 18.5g29%
Total Carbohydrate 4g2%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 8 oz baby portabella mushrooms (one package)
 1 tsp onion powder
 3 stalks of green onions, sliced, 1 stalk reserved for garnish

Directions

Directions
1

Preheat oven to 350ºF.

2

Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.

3

In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.

4

Mix thoroughly to combine ingredients.

5

Using a teaspoon, fill each mushroom cap with heaping amount per each.

6

Place mushrooms on a lined baking sheet.

7

Bake 20–25 minutes until the fillings begin to slightly brown.

8

Cool for 5 minutes. Top with reserved green onions.

9

Chef's Tips:

1) I had additional filling left over. Great for an omelet the next day!
2) *Never "wash" mushrooms. They are very porous and will absorb the additional water. Mushrooms already contain a lot of moisture that will be retained when cooked.

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