Keto Crab Stuffed Portobello Mushrooms – Creamy Low-Carb Appetizer

Looking for a keto-friendly appetizer or light meal that feels gourmet but is surprisingly easy to make? These Keto Crab Stuffed Portobello Mushrooms are exactly what your low-carb kitchen needs. Imagine plump mini Portobello mushroom caps generously filled with a creamy mixture of fresh crab meat, tiny shrimp, melted cheese, and aromatic herbs—then baked until golden and bubbling.

This recipe was born out of a need for something indulgent and satisfying that wouldn’t derail my macros. I needed something elegant enough for dinner parties but easy enough for weeknight cravings—and these hit the sweet spot every time.

Why Make This Keto Crab Stuffed Portobello Mushrooms?

1. Low in Carbs, High in Flavor

Each stuffed mushroom has just about 2–3 net carbs, making them ideal for keto. The natural umami from mushrooms and the richness of crab bring bold, satisfying flavor.

2. Excellent Source of Protein and Healthy Fats

The crab meat, shrimp, and cheese pack in protein and fat, helping you stay full and meet your keto macros without overloading on carbs.

3. Perfect for Meal Prep or Entertaining

These can be prepped in advance, making them ideal for parties, potlucks, or even your weekly lunch rotation. Just reheat and enjoy.

4. Elegant Yet Simple

They look impressive, but even beginner cooks can whip them up easily. With clear steps and common ingredients, this is a fail-proof favorite.

5. Customizable and Creative

You can change the cheese, adjust herbs, or swap the seafood depending on what you have. It’s flexible, forgiving, and fun to experiment with.

For more creative and adaptable keto dishes, don’t forget to download the FREE Keto Cookbook – 21 Delicious Recipes—a must-have for every low-carb kitchen.

Ingredients List

Makes 12 Mini Portobello Stuffed Mushrooms:

Main:

• 12 mini Portobello mushroom caps, cleaned and stems removed

• 1 cup crab meat, fresh lump, canned, or imitation (well-drained)

• 1/2 cup small cooked shrimp, chopped (optional but recommended)

Filling:

• 4 oz cream cheese, softened to room temperature

• 3 tbsp mayonnaise (avocado oil-based preferred for keto)

• 1/2 cup shredded cheese (mozzarella for meltiness or parmesan for tang)

• 2 green onions, finely chopped (white and green parts)

• 1/4 cup red or green bell pepper, finely diced

• 2 garlic cloves, minced

• 1 tbsp parsley or dill, chopped

• 1 tsp lemon juice (adds brightness and cuts through the richness)

• Salt and black pepper, to taste

• 1/2 tsp paprika or Old Bay seasoning (for seafood-friendly spice)

Toppings:

• 1/4 cup extra shredded cheese (for browning on top)

• Chopped parsley or chives, for garnish

Optional Prep Tools:

• Parchment-lined baking sheet

• Small mixing bowl

• Spoon or mini scoop

• Kitchen towel or paper towels

Read More: Low Carb Asian Chicken Lettuce Wraps

Step-by-Step Instructions

Step 1: Prep the Mushroom Caps

Wipe each Portobello mushroom gently with a damp paper towel to remove dirt. Avoid soaking them—they absorb water easily, which can make the final dish soggy. Trim off stems and carefully scoop out the gills using a spoon if more space is needed for stuffing.

Arrange the caps gill-side up on a parchment-lined baking sheet. For even cooking, brush each cap lightly with olive oil and sprinkle with a pinch of salt.

Pro Tip: Pre-bake the mushrooms for 8 minutes at 375°F if you want them firmer with less moisture.

Step 2: Make the Creamy Seafood Filling

In a mixing bowl, combine the softened cream cheese, mayonnaise, shredded cheese, green onions, diced bell pepper, garlic, parsley, lemon juice, and seasonings. Mix thoroughly with a spoon or silicone spatula until smooth and well-combined.

Gently fold in the crab meat and optional shrimp, being careful not to over-stir. You want the seafood to stay slightly chunky for texture.

Flavor Tip: Taste the mixture and adjust with salt, pepper, or more lemon juice if needed.

Step 3: Fill the Mushroom Caps

Using a small spoon or cookie scoop, evenly distribute the filling into each mushroom cap. Slightly mound the mixture on top, pressing it gently to keep it in place.

Top each cap with a small sprinkle of shredded cheese to encourage browning and bubbling during baking.

Step 4: Bake to Golden Perfection

Place the tray in a preheated 375°F (190°C) oven and bake for 18–22 minutes, depending on the size of your mushroom caps. The mushrooms should be tender, and the tops golden and slightly crisp.

Optional Final Touch:

For a crispier top, broil on high for 2–3 minutes after baking. Watch closely to avoid burning.

Serving Tip: Let them cool slightly before serving—this allows the filling to firm up and makes them easier to eat.

For more tips on perfecting keto textures and oven techniques, grab your FREE Keto Cookbook – 21 Delicious Recipes—it includes chef-tested methods to enhance every bite.

Tips and Substitutions

• Dairy-Free Version: Use dairy-free cream cheese and shredded cheese alternatives.

• No Crab? Canned tuna, shredded chicken, or salmon are great substitutes.

• Add Crunch: Top with crushed pork rinds or almond flour mixed with parmesan.

• Extra Herbs: Add dill, thyme, or basil for more flavor complexity.

• Bulk it Up: Mix in cooked cauliflower rice for a bigger portion with fewer carbs.

Read More: Low Carb Beef and Broccoli Stir Fry

Recipe Variations

1. Bacon & Cheddar Mushrooms

Add crumbled bacon and swap in sharp cheddar for a smokier, heartier bite.

2. Spicy Cajun-Style

Add 1/4 tsp cayenne pepper and use Cajun seasoning instead of Old Bay.

3. Zesty Mediterranean

Swap crab for chopped olives and sun-dried tomatoes, and add feta cheese and oregano.

4. Main-Dish Portobellos

Use large Portobello caps and double the filling for a satisfying keto dinner.

Exploring recipe variations like these is made even easier with the FREE Keto Cookbook – 21 Delicious Recipes, where you’ll find inspiration for every craving.

Nutritional Information

(Per 2 Mini Mushrooms, Approximate)

Storage and Serving Suggestions

How to Store:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freezing: Not recommended—mushrooms don’t hold up well when thawed and can become mushy.

Reheating:

• Oven (preferred): Reheat at 350°F (175°C) for 10–12 minutes until warmed through.

• Microwave: Use short bursts (30 seconds) and check frequently to avoid over-softening.

How to Serve:

• As an appetizer: Serve with toothpicks and a lemon wedge.

• As a light meal: Pair with arugula salad or roasted asparagus.

• On a platter: Add to a charcuterie-style board with pickles, cheeses, and sliced avocado.

Need more serving inspiration? The FREE Keto Cookbook – 21 Delicious Recipes offers creative pairing suggestions and full meal plans.

Common Questions

Can I make these ahead of time?

Yes! Prepare the filling and stuff the mushrooms up to 24 hours in advance. Keep them covered in the fridge and bake just before serving.

What kind of crab should I use?

Lump crab meat is best for texture, but canned or imitation crab works too if well-drained. Just avoid flavored or highly processed versions.

How do I keep mushrooms from becoming watery?

Don’t rinse them—wipe clean only. Pre-baking for 8 minutes also helps reduce moisture before stuffing.

Can I leave out the shrimp?

Absolutely. The shrimp adds flavor and protein but isn’t essential. The crab alone is enough for a satisfying filling.

Conclusion

If you’ve been craving something indulgent yet keto-compliant, these Keto Crab Stuffed Portobello Mushrooms are a must-try. With their velvety crab and shrimp filling, cheesy topping, and herbaceous finish, they’re a guaranteed crowd-pleaser—even among non-keto eaters.

They’re easy to make, versatile enough for any occasion, and deliver everything you love about comfort food without the carbs. Whether you’re hosting a party, prepping for the week, or just treating yourself to something special, this recipe fits beautifully into your low-carb lifestyle.

You May Also Like:

1. Cheesy Ground Beef Zucchini Boats

2. Bacon Egg and Cheese Muffins

3. Easy Keto Taco Bell Chicken Quesadilla

4. Keto Salmon Patties

5. Avocado Chicken Salad Without Mayo

6. Keto Cream Cheese Stuffed Peppers