Stuff this 1 savory seafood mixture into raw mushroom caps into a baking sheet for a low carb elegant appetizer that tastes like you put in way more effort

Prepare the mushrooms: Gently twist and pull the stems out of the mushroom caps. Use a small spoon to very lightly scrape out any stubborn gills or bits of stem so you have a neat little cup for the filling. Pat the caps dry with a paper towel if they seem damp.
Arrange the raw mushroom caps, hollow side up, in a single layer on the prepared baking sheet. Brush or drizzle the remaining olive oil lightly over the outsides and rims of the caps to help them roast evenly and develop flavor.
Make the savory seafood mixture: In a medium mixing bowl, add the softened cream cheese, lump crab meat, 1/2 cup grated Parmesan, minced garlic, Old Bay seasoning, salt, and black pepper. Use a spatula or wooden spoon to gently fold everything together until the crab is evenly distributed but not shredded to bits. You want a thick, cohesive mixture that still shows nice pieces of crab.
Taste the filling and adjust the seasoning if needed, adding a pinch more Old Bay, salt, or pepper to suit your preference. Remember that the flavors will concentrate a bit as the mushrooms bake.
Stuff the mushrooms: Using a small spoon or a clean fingertip, scoop a generous mound of the crab and cream cheese mixture into each raw mushroom cap, pressing lightly so it settles in but still sits in a rounded dome on top. This is the step where you’ll have that close-up, hands-on moment of filling each cap right on the baking sheet.
Sprinkle the tops of the stuffed mushrooms with the remaining 2 tablespoons of grated Parmesan, dividing it evenly for a light, cheesy crust as they bake.
Bake the stuffed mushrooms in the preheated oven for 18–22 minutes, or until the mushrooms are tender, the filling is hot and set, and the Parmesan on top is lightly golden. If you’d like a bit more color, you can switch the oven to broil for the last 1–2 minutes, watching closely so they don’t burn.
Remove the baking sheet from the oven and let the mushrooms rest for about 5 minutes; this helps the filling firm up slightly so it’s easier to pick them up and eat.
Transfer the crab stuffed mushrooms to a serving platter. Garnish with chopped fresh parsley and serve warm with lemon wedges on the side for squeezing over the top, if you like.
Variations & Tips
For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab and cream cheese mixture along with the Old Bay. If you prefer a slightly lighter texture, fold in 2–3 tablespoons of full-fat Greek yogurt or sour cream to loosen the filling while still keeping it low carb. You can swap lump crab for claw meat or a mix of both to keep the cost down, just be sure to drain well so the filling doesn’t get watery. For a stronger cheese note, replace half of the Parmesan with finely grated Asiago or Romano. If you’re cooking for someone who avoids garlic, omit the fresh garlic and add a small pinch of garlic powder instead for a gentler flavor. To make these ahead, stuff the raw mushroom caps and arrange them on the baking sheet, cover tightly, and refrigerate for up to 8 hours; bake straight from the fridge, adding 2–3 extra minutes to the cook time. Leftovers reheat nicely in a 325°F (165°C) oven for 8–10 minutes until warmed through—avoid the microwave if you can, as it can make the mushrooms weep and the filling rubbery.