Preheat oven to 350ºF.
Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.
In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.
Mix thoroughly to combine ingredients.
Using a teaspoon, fill each mushroom cap with heaping amount per each.
Place mushrooms on a lined baking sheet.
Bake 20–25 minutes until the fillings begin to slightly brown.
Cool for 5 minutes. Top with reserved green onions.
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.
Serving Size 1
Servings 4
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
Directions
Preheat oven to 350ºF.
Remove stems from mushrooms, gently wipe outsides, removing any dirt/debris. Do not rinse!* Set aside.
In a mixing bowl, add cream cheese, crab meat, seasonings, Worcestershire sauce, and green onions.
Mix thoroughly to combine ingredients.
Using a teaspoon, fill each mushroom cap with heaping amount per each.
Place mushrooms on a lined baking sheet.
Bake 20–25 minutes until the fillings begin to slightly brown.
Cool for 5 minutes. Top with reserved green onions.
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.
