Last Wednesday my husband had a lunch meeting from his work at Johny Carinos. For people who do not know, this place is a popular chain serving mostly Italian pastas and pizzas. Although the food is good, there is very limited choice if you want to eat keto friendly food.

After a lot of dilemma, I told him the previous night, that he should just order some salad and the stuffed mushrooms in cream sauce that he loves and we put the matter to rest. When he came back from work the next day I asked him how the lunch meet went and he was very disappointed since the restaurant was not serving the stuffed mushrooms. I felt really bad for him since he really loves those mushrooms so I looked in my pantry and refrigerator and realized that I had everything I needed to make the stuffed mushrooms. Usually the ones he likes are stuffed with cream cheese and spinach but I thought of making it a little fancier and substituted the spinach with crab meat. Who does not like crab meat?

The ingredients for this recipe are not many and the recipe by itself is easy to follow and can be prepared under 30 mins. I used sage as my choice of herb but you can use whatever you prefer, dried mixed herb will also work. You can also use ricotta cheese instead of cream cheese. I just used what I had on hand.

Ingredients you will need for the stuffed mushroom are:

8 to 10medium sized Portobello mushrooms or any mushrooms

4 oz. of softened cream cheese or paneer or ricotta cheese

6 oz. of crab meat (I used canned crab meat)

¼ cup of grated parmesan (you can also use sharp cheddar)

1 tablespoon of butter

1 tablespoon of olive oil

Salt and pepper to taste

For the Sauce you will need:

1 tablespoon of unsalted butter

1 teaspoon of crushed garlic

5-6 sage leaves

1 teaspoon of lemon zest

2 tablespoon of heavy cream

2 tablespoon of chicken stock or water

1 tablespoon of lemon juice

Salt and pepper to taste

 

Start with combining the cream cheese, crab meat, salt and pepper to taste in a bowl and stirring the mixture until it is homogenous.

Clean the mushrooms; scoop out the stem and stuff them all with the mixture.

Sprinkle parmesan cheese on top of the mushrooms.

In a pan heat 1 tablespoon of olive oil with 1 tablespoon of butter, place the mushrooms in the pan and cook them for 10 mins on a medium high heat.

Remove the mushrooms from the pan and add the remaining tablespoon of butter along with garlic and sage and saute till the rawness of the garlic is gone (about 20 seconds).

Add the rest of the ingredients except for the lemon juice.

Once the sauce comes to a simmer, adjust the seasoning and place the mushrooms back in the pan with any dripping and add the lemon juice.

Put the pan under the broiler on low for 5 mins or until the cheese on the top of the mushrooms have browned.

Garnish with some chopped Parsley if you wish and serve it warm with a salad or Zoodles.

Servings:2