Keto Crab Rangoon Stuffed Mushrooms
Created by Ketogenic.com
ChefKetogenic.comDifficultyIntermediateIngredients
Ingredients
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.
Ingredients
Ingredients
Ingredients
Directions
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.
