My husband LOVES stuffed mushrooms, and I wanted to find something special to make for him for Father’s Day. These crab stuffed portobello mushrooms are just the thing! They are low-carb and keto diet friendly, incredibly flavorful and savory, and they are also an easy keto recipe to prepare. A lot of stuffed mushroom recipes call for lots of cream cheese or mozzarella, and I wanted these to be tangier and stand out from the crowd. The Gouda fits the bill, plus it’s Stacey’s favorite cheese.

These crab and Gouda stuffed mushrooms are a great appetizer for a holiday or special occasion, or you can use them as a keto-friendly side dish. Either way, they’ll disappear fast!

We’ll be enjoying these babies on our Father’s Day with a juicy grilled steak, braised kale with bacon, and probably a good bourbon. That sounds like a Keto Father’s Day celebration to me!

Print Recipe
Keto Crab and Gouda Stuffed Mushroom Recipe
These savory bites of portobello mushroom, crab meat and Gouda cheese make a fantastic appetizer or keto-friendly side dish. Keto diet and Primal diet friendly and a real crowd pleaser! This stuffed mushroom recipe is great for a special occasion or holiday, and it's easy enough to have for a quick week night side dish.
Keto Diet Stuffed Mushrooms Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
3-mushroom servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
3-mushroom servings
Ingredients
Keto Diet Stuffed Mushrooms Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Prepare baking pan by spraying with cooking spray or a light layer of olive oil.
  2. Clean mushrooms by gently wiping away any dirt or debris with a damp towel. Remove stems. Set mushrooms on prepared baking tray and set aside.
  3. Melt 1 tbsp butter in a small skillet, saute finely minced celery and onion on medium-low until the onion starts to turn translucent. Add garlic for one minute.
  4. In a mixing bowl, combine crab meat, spices, onion mixture, 1/2 cup of shredded Gouda and 1/2 cup of crushed pork rinds. Place a spoonful of the mixture in each mushroom cap.
  5. Melt remaining 1 tbsp butter in skillet and toss with remaining 1/4 cup crushed pork rinds. Mix with remaining Gouda and top each mushroom with a pat of the mixture. Sprinkle with paprika and parsley.
  6. Bake for 15-20 minutes, or until golden. Enjoy!
Recipe Notes

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