Who doesn’t love stuffed mushrooms? They are luscious in texture and full of flavor. They take a few minutes to assemble, but they are well worth the effort. I took my normal spinach and cream cheese stuffed mushrooms, added some crab and bacon, changed the seasonings, and now I’m hooked.
Versatile Stuffed Mushrooms
When I normally do stuffed mushrooms, I usually mix spinach, cream cheese, Italian keto “bread” crumbs, and salt & pepper as my filling. However, I had a can of crab meat in my pantry, along with some real bacon bits I made earlier in the fridge. Talk about filling!
I didn’t have my Italian keto bread crumbs on hand, which is unusual. But, I’ve been lazy. Not sure if that is just a personal cycle, or because the COVID-19 pandemic has thrown me out of my usual habits. Either way, my laziness thankfully resulted in a delicious new recipe!
Instead of the Italian flavors in my usual keto stuffed mushrooms, I opted for some garlic powder, smoked paprika, and some pepper. I left out the salt because there was ample salt from both the bacon and the parmesan.
If you don’t have spinach on hand, substitute another leafy green. Kale, chard, beet greens, dandelion greens, bok choi, or tat soi would all work well.
If you’re bored and looking for totally different flavors, try fresh basil leaves or fresh lemon sorrel for your greens. Try curry powder or Old Bay seasoning. You have tons of options.
If you needed a vegetarian version, just leave out the bacon and the crab meat. It will change the macros somewhat, but it will still be keto and delicious.
The Perfect Side Dish for Scallops
The other night, I was craving scallops. Scallops are quick and easy, so I thought I’d spend a little extra effort on the side dish.
Scallops are mild in flavor, high in protein, and take very little time to prepare. However, they are very low in fat. Remember, keto is a low carb, moderate protein, and high fat diet.
Fats are what fill you up and leave you feeling satiated. Having these at dinner helps to keep the nighttime cravings at bay. Any side dish to go with scallops should have some extra fat. Stuffed mushrooms fits the bill perfectly.
Simple Meal Prep
The meal prep for this scallops and stuffed mushrooms dinner was so simple for such an upscale dinner at home. Prep your mushrooms with the filling and topping with the parmesan cheese. Then, pop them in the oven while you make your scallops. Spooning the filling into each mushroom cap can take a few minutes, but it’s easy and only takes a few minutes.
Stuffing the mushroom caps is a perfect kitchen task for the kids. The more involved they are in the cooking process, the more likely they are to eat it.
Scallops only take a few minutes in the pan. Cook up the scallops while the mushrooms are in the oven. It will all be done about the same time. It might take about 35 minutes from start to finish for both the scallops and the stuffed mushrooms, and less if you are quicker prepping the mushrooms.
Use Fresh Spinach
I keep a well-stocked freezer, and I have plenty of frozen spinach. However, save yourself the hassle and get fresh, baby spinach for your stuffed mushrooms.
If you use frozen spinach, you have to let it defrost, and then you have to squeeze out all of the excess liquid. Spinach holds a ton of extra water. And, if you don’t squeeze it all out, the extra water will change the consistency.
It’s just much easier to use fresh, baby spinach instead. I grabbed an 8oz bag, rinsed it, ran it through my salad spinner, and chopped it up. I added the rest of it to our scrambled eggs in the morning.
Use Real Parmesan
Go ahead and spring for the good parmesan. You know, the kind you find in a wedge and you have to grate either on a box grater or in a food processor. The fluffy stuff in the plastic canister that’s pre-grated isn’t 100% parmesan cheese. Look on the label, and you’ll find “cellulose”.
That cellulose comes from wood pulp and it helps prevent your grated cheese from clumping. While there isn’t anything unsafe about wood pulp cellulose, it has no flavor. You end up needing to add more of it to get the same flavor as you would from taking a moment and grating your own parmesan.
If you somehow manage to have any mushrooms left over, or if you are making a large batch ahead of time, arrange your stuffed mushrooms on a sheet pan and freeze. Then, store in freezer bags. Write the date on the bag. These stuffed mushrooms should last about 6 months in the freezer. Just let thaw and reheat in the oven at 350°F.
I had some extra filling left over. It was maybe a 1/3 cup. I added it and the rest of my fresh spinach to my scrambled eggs in the morning. Absolutely divine!
The Best Keto Spinach and Crab Stuffed Mushrooms
Yields 20-25 stuffed mushrooms
Keto Spinach and Crab Stuffed Mushrooms are an elegant, luscious, and easy side dish that pairs well with mild fish and low fat meats. These stuffed mushrooms are filling and make a great side dish or appetizer.
This recipe yields between 20-25 individual stuffed mushrooms, depending upon their size in the package. A serving size is 4-5 stuffed mushrooms.
20 minPrep Time
15 minCook Time
35 minTotal Time
- Mushrooms, Whole, 16oz
- Cream Cheese, full fat, 8 ounce
- Baby Spinach, 4 ounce
- Parmesan Cheese, fresh, ⅓ cup
- Garlic Powder, ½ teaspoon
- Smoked Paprika, ½ tsp
- Crab meat, canned, 6 ounce
- Black Pepper, ¼ teaspoon
- Unsalted Butter, 2 tablespoon
- Bacon, ⅓ cup, crumbled
- Preheat oven to 375F
- Clean mushrooms, remove and finely chop stems.
- Add butter to a pan, and saute the chopped mushroom stems.
- Chop and add the baby spinach to the pan. The spinach will wilt down significantly.
- Add the cream cheese, crab meat, bacon crumbles, and seasonings to the pan, and stir to combine.
- Transfer to a bowl, and let cool slightly before stuffing mushrooms.
- Fill the mushroom caps with the mixture. Assemble on a baking sheet or in a pyrex dish.
- Sprinkle a coating of freshly grated parmesan cheese over each mushroom.
- Bake in the oven for 12-15 minutes.
Nutritional Information per Carb Manager
4.7g Net Carbs 6.9g Total Carbs 1.5g Fiber 25.1g Fat 17.7g Protein 315 Calories 2.5 Glycemic Load