Gluten-Free Keto Friendly Crab Cake Stuffed Portobello

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Prep Time: 5min | Servings: 2 servings

These Crab Cake–Stuffed Portobello Mushrooms offer a satisfying low-carb twist using hearty portobello caps as the base—filled with a flavorful crab cake mix, topped with cheese or almond meal, then baked to perfection. Great as an elegant appetizer or light main dish.

  1. Preheat oven: 375°F (190°C).

  2. Prepare mushrooms: Wipe clean, remove stems, and scrape out gills with a spoon. Brush both sides lightly with olive oil or melted butter.

  3. Stuff caps: Place one crab cake in each mushroom cap, pressing lightly so it sits snug.

  4. Add topping (optional): Sprinkle cheese over the crab cake.

Place stuffed mushrooms on a parchment-lined baking sheet.

Bake uncovered for 20–25 minutes, until mushrooms are tender and crab cakes are heated through (internal temp should reach 165°F).

For a browned top, broil for 1–2 minutes at the end.

Garnish with parsley or chives and serve warm.