Gluten Free / Low Carb Crab Stuffed Mushrooms (1 net carbs)

These were DELICIOUS! The only thing I wasn’t crazy about was the appearance.

This recipe is from Keto Instant Pot page 68 and have 1 net carb. I feel like we always have the same side dishes. I try to mix it up but I always come back to the same veggies. I will say that since I’ve been blogging I’ve been trying more side dishes / vegetable dishes. Really only because I need to blog about them and take pictures.

Most stuffed mushrooms have some type of breading or breadcrumbs in the mixture so the tops get golden or a little crusted over, you know? I’m thinking about getting shredded mozzarella cheese and laying a few pieces over the top. I could use my creme brûlée’ torch to melt the cheese and possibly get them a little golden? I don’t know, I’m going to look into this.

My instant pot was in Dallas when I made these so I used the slow cooker recipe at the bottom of the page. The directions say to cook on high for two hours. I cooked them on high for an hour and they were perfect and yes I used my slow cooker liners which made cleanup a BREEZE! I would watch them once you get to an hour. Mine were so tender and falling apart. Kricket devoured them at dinner if that tells you anything!

If I can get the presentation down these would be a great appetizer to serve at a dinner party!


I served the mushrooms with a chicken leg quarter seasoned in avocado oil, pink Himalayan salt and fresh cracked black pepper. I cooked them at 400 degrees for forty minutes and didn’t flip! They get nice and golden as you can see. Sometimes the chicken is still frozen on the bottom so I’ll cook it for an hour and ALWAYS check the chicken’s internal temperature. You want the thermometer to read 165! I’ve gotten sick from chicken before so I’m always super cautious when it comes to this meat.

As for the cauliflower rice I made the Green Giant frozen Cauliflower Medley. Tip: set out the cauliflower rice while you’re getting the chicken ready, seasoned, etc. Then try to break up the frozen big chunks while it’s still in the bag and before you put the “rice” in a skillet or pot. I cook the bag of cauliflower rice with two tablespoons of grass fed / unsalted butter, two tablespoons of heavy cream and season with fresh cracked black pepper. I do NOT put any water in the pan. There’s already so much water in the frozen cauliflower. You want to cook the cauliflower rice until ALL of the liquid is gone. This might take ten minutes, just keep stirring. You’ll see what I mean.

What are your favorite vegetable or side dishes to serve during the week?


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