New Year's Keto Crab Stuffed Mushroom Snack

If you've been searching for a quick and easy finger food option that is still fancy enough to serve at a new year's party/gathering, then you have come to the right place. This mushroom snack is stuffed with delicious ingredients and textures, including crab, cheese, cornichons, onion, and garlic, taking your taste buds on a trip with just one bite. This recipe is one of the best Keto-friendly new years eve snacks ever.

What mushrooms are best for this recipe?

Button mushrooms are the perfect mushroom for this recipe because of their concave form, small size, and subtle flavor. If you don't have access to them, you can use chestnut mushrooms, which share the same properties as button mushrooms but have a more earthy flavor. Either one of these is perfect for making a bite-sized Keto snack for new year's.

Can you prepare this Keto snack ahead of time?

You can prep and stuff the mushrooms one day in advance and store them in the fridge. When you're ready to serve them, bake them for 20 minutes at 400 F/200 C. Preparing Keto new year's recipes ahead of time is the best way to ensure a stress-free party or gathering.

How to prevent the mushrooms from becoming soggy?

Mushrooms can become soggy when washed if they are too wet or if the oven temperature is low. For cleaning, avoid rinsing or soaking them in water. Instead, wipe them with a damp towel to get rid of any dirt. If your mushrooms are too dirty, then you can rinse them, but make sure you let them dry completely before cooking them. Also, baking them at a high temperature prevents them from getting soggy.

Are these stuffed mushrooms freezer-friendly?

Yes, they are! Prep and stuff the mushrooms, arrange them in an airtight container and place them in the freezer for up to a month. When you are ready to enjoy them, bake them from frozen for 10 minutes longer than you usually would.

Net Carbs

1.3 g
Fiber

0.3 g
Total Carbs

1.7 g
Protein

3.6 g
Fats

4.3 g

59 cals

Quantity

Serving Size

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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

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.