Stuffed Mushrooms with Crab & Cream Cheese

An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.

  • 500 grams button mushrooms
  • 4 – 6 large field mushrooms
  • 2 Tbsp finely grated parmesan cheese
  • 1 Tbsp chopped fresh parsley salt


  • 120 grams cream cheese softened to room temperature
  • 120 grams crab meat finely chopped
  • 5 cloves garlic minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • ¼ tsp salt
  1. Preheat the oven to 200 °C. Prepare a baking sheet lined with parchment paper.
  2. Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
  3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
  4. Bake at 200 °C until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.