Paleo Bacon & Crab Mushrooms Caps

This whole stuffed mushroom idea started with me being at this beautiful fish store out of town and buying crabmeat, because it looked delicious but also because I can’t get it where I live.  I already had a plan for dinner so I had to find a way to incorporate it into a side dish or an appetizer.

Oh I could have made crab cakes, darn, next time.  First thing that came to mind was these stuffed mushroom caps we serve as a feature at the restaurant where I work.  They are %100 non dairy-free and decadent so I had to figure out how to make it into my own Paleo version.

Well, when you can’t have cheese, have bacon.  That works right?

They were super easy to prepare and absolutely delicious, although some cream cheese could have added some creaminess.  Awesome either way!


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Bacon & Crab Stuffed Mushrooms
Paleo Bacon & Crab Mushrooms Caps
Print Recipe
Servings Prep Time
12-15 mushroom caps 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
12-15 mushroom caps 10 minutes
Cook Time
25-30 minutes
Bacon & Crab Stuffed Mushrooms
Paleo Bacon & Crab Mushrooms Caps
Print Recipe
Servings Prep Time
12-15 mushroom caps 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
12-15 mushroom caps 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: mushroom caps
Instructions
  1. Preheat oven to 450f degrees.
  2. Start by melting 1 tbsp of your clarified butter into a medium skillet.
  3. Add your 1/2 cup of diced mushrooms and saute on medium heat for about 5 minutes.
  4. Add half the white wine and wait till fully absorbed.
  5. Add diced bacon and cook for an additional 5 minutes.
  6. Add crab meat, green onions, minced garlic and plat-leaf parsley and stir around a bit.
  7. Add remaining white wine and simmer until wine is absorbed. Set aside.
  8. *If adding cream cheese, put into a mixing bowl and blend with other ingredients.
  9. Pat mushroom caps dry and lay on a foil lined baking sheet, back up. Brush with remaining melted butter and place into oven for about 10-12 minutes or until nicely browned.
  10. Remove from oven and scoop crab & bacon mixture into the caps evenly.
  11. Place back in oven for about 5-7 minutes or until mixture is bubbly and golden coloured.
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