Gluten Free- Low Carb Stuffed Mushrooms ( and Paleo directions)

Gluten Free – Low Carb Stuffed Mushrooms

Gluten Free-  Low Carb Stuffed Mushrooms (with Paleo directions)

What a crowd pleaser!  Most people love stuffed mushrooms and when you throw in real crab meat, they will be on the serving plate for just minutes before they all disappear.

 

Gluten Free- Low Carb Stuffed Mushrooms ( and Paleo directions)

Gluten Free - Low Carb Stuffed Mushrooms

Gluten Free- Low Carb Stuffed Mushrooms ( and Paleo directions)

Low Carb Stuffed Mushrooms

This recipe is low carb and gluten free, you could make it paleo if you leave the cheese out.  If making it paleo I would add more spinach for moisture. There is a secret to making the most tasty stuffed mushrooms. It’s the cooking time. If you cook them to long they juice out and get to soft and mushy. If you under bake them, they are hard. So watch them closely and fill them to see how firm they are.

Ingredients
  

  • Make sure they are tighly closed and firm 15 large brown mushrooms
  • One container Fresh picked crab meat refrigerate section by meat
  • ½ Red onion
  • One stock of celery
  • ½ cup fresh spinach chopped one whole cup if making it paleo
  • One jalapeño chopped can omit, if you don’t like heat
  • 3 tablespoons of some sort of fresh herbs chopped. I used fresh basil and dill
  • ½ cup of grated cheese I used some parmesean and mozzarella leave out if Paleo
  • Two tablespoons of coconut flour I like a mixed coconut flour
  • Salt and pepper to taste
  • One clove chopped garlic
  • Olive oil
  • One lemon

Instructions
 

  • Take caps of mushrooms and wipe off with paper towel. Put mushrooms in a baking sheet that they fit in well. So that its full and looks nice.  Drizzle olive oil and lemon juice over mushrooms, salt and pepper a bit, too. You want to flavor the mushrooms, they have no flavor but absorb flavors well.
  • Chop all of your veggies, mushroom caps and herbs. Take medium frying pan with olive oil that is hot and saute your veggies for 5 minutes. Add your salt and pepper to taste. Turn off heat. Sprinkle in your coconut flour, until mixed well. Add your canned crab meat and cheese. Mix well and taste to make sure your spices are perfect.
  • I take small handful of the mixture and make a ball. I carefully place the ball of mixture on each mushroom and push in slightly to make it fit in the mushroom hole.  Watch while you are making the filling balls, making sure you have enough for each mushroom to be stuffed.
  • Drizzle with a bit of olive oil and sprinkle a bit more fresh herbs on top.
  • Bake on broil ( have the oven rack one notch down, so its not too close) for 10 to 15 mintues. You have to watch and fill your mushrooms, so that they don’t over cook and jucie out and get too shoft.
  • Enjoy!
Keyword Gluten Free, Low Carb

Leave a Comment

Your email address will not be published.

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.