Crab Rangoon’s are one of our favorite takeout treats. If you want all the flavor without the extra calories, whip up this keto-friendly option. These stuffed mushrooms are delicious, mildly addictive, and just 65-calories each!
Ingredients
8 ounces cream cheese
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon kosher salt
1 tablespoon worcestershire sauce
2 ounces of lump crab meat
15 baby portabella mushrooms, stems removed
1 scallion, cut in thin strips on bias
Instructions
Leave cream cheese out at room temperature for 1 hour.
Preheat oven to 350 degrees.
Place cream cheese into a mixing bowl. Whip cream cheese using a hand mixer, stand mixer, or a regular whisk until cream cheese is completely smooth and sticking to the sides of the bowl.
Add all ingredients to the cream cheese besides scallion. Incorporate completely. Stuff mushrooms with about 2 teaspoons of filling each. More for larger mushrooms and less for smaller.
Bake mushrooms for 18 minutes.
Let the mushrooms cool completely and garnish with scallion.
Nutrition Facts
servings: 5 serving size: 3 stuffed mushrooms
calories: 195, fat: 15 (saturated fat: 9), cholesterol: 66mg, sodium: 380mg, protein: 9g, carbohydrates: 3g, sugar: 0, fiber: 0
Tip from Katie’s Kitchen: Not keto and missing the crunch of the classic rangoon? Cut 5 wonton wrappers into 6 strips each and bake until crispy. Add 2 strips to each mushroom for a extra 7 calories, 1g cholesterol, 46mg sodium, and 4g carbohydrates each.
Katie Cellucci
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