New Year’s Keto Crab Stuffed Mushroom Snack
How to Make It
Step 1
Preheat your oven to 400 F/ 200 C and line a baking sheet with parchment paper. Remove the mushroom stems and place the caps on the baking sheet. Season with salt and pepper and set the baking sheet aside.
Step 2
Dice the stems, finely chop the onions and mince the garlic. Heat the butter in a non-stick pan over medium-high heat. Add the mushrooms, onion, and garlic to the pan.
Step 3
Cook for 4-5 minutes, stirring frequently. It’s ready when all the veggies are soft, and all the liquid has evaporated. Set the pan aside.
Step 4
Add the cream cheese, cooked mushroom mix, 4 tbsp grated parmesan, and crushed red peppers to a bowl. Finely dice the cornichon and crab and add them to the bowl. Season with salt and pepper and mix to combine.
Step 5
Add 1 tbsp of filling to each mushroom. Top with the remaining parmesan cheese. Transfer the baking sheet to the oven.
Step 6
Bake for 20 minutes or until golden all around. Transfer the stuffed mushrooms to a serving plate and garnish with parsley and lemon wedges. Serve immediately.
Ingredients
- Mushrooms, raw – 10 medium
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Butter – 1 tbsp
- Onion – 0.25 small
- Garlic – 1 clove
- Cornichons a l’aneth – 2 pickle
- Crab – 2 oz
- Cream cheese – 0.25 cup
- Parmesan cheese, fresh (hard) – 6 tbsp, grated
- Pepper Red Crushed – 0.5 tsp
- Parsley – 2 tbsp, chopped
- Lemon – 2 wedge – 1/8 of medium