This keto crab stuffed mushrooms recipe is perfect for a quick appetizer or starter recipe at home. The flavors and texture of low-carb stuffed mushrooms perfectly combine the creaminess with a little bit of sweetness from the crab.
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.
In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.