Crab Salad Stuffed Mushrooms

Crab Salad Stuffed Mushrooms


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These crab salad stuffed mushrooms are different from the usual stuffed mushroom recipes because this one can be served cold! Or, you can add some cheddar cheese to the top and place them under the broiler to make melts.

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Time needed

15 min preparation + 3 min cooking

Serving Size / Yield

24 mushrooms


  • 24 baby portobella mushrooms, hulled
  • 1 lb. jumbo lump crab meat, flaked or shredded
  • 1/2 avocado, peeled, seeded, and chopped
  • 1 Tbs. lime juice
  • 1 C. mayonnaise
  • salt, to taste
  • pepper, to taste
  • 2 shallots, finely chopped
  • 2 Tbs. fresh parsley, finely chopped

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Preheat the broiler to high. Lay the portabellas on a cookie sheet with the hulled sides up and brush with olive oil. Place under the broiler for 2-3 minutes or until just starting to brown and wilt. Remove from the broiler and set aside.

In a large bowl, mix the remaining ingredients. Spoon equal amounts into each of the cooled mushrooms and chill until serving.

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