CRAB STUFFED MUSHROOMS WITH CREAM CHEESE

An easy recipe for crab stuffed mushrooms with cream cheese. Low carb, keto, and gluten free.
You can easily make this appetizer to feed a crowd at holiday parties or family get-togethers. To save time, make everything the day before and pop it into the oven shortly before serving (just add 5-10 minutes to the baking time)
My favorite part of making any stuffed mushrooms appetizer is snapping the stems off (especially for larger ones like stuffed portobello mushrooms). There’s something uniquely satisfying about it. If you don’t know what I’m talking about: to snap the steps off, bend the stem slightly in one direction until it pops off. Super easy. Don’t do anything silly like slicing the stems to remove them from the mushroom caps.

Ingredients

20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
2 tablespoons finely grated parmesan cheese
1 tablespoon chopped fresh parsley
salt
Filling:
4 ounces cream cheese softened to room temperature
4 ounces crab meat finely chopped
5 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt

Instructions

Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
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

for full instruction please see : www.savorytooth.com