Garlicky Crab-Stuffed Mushrooms

These crab-stuffed mushrooms make for an easy and filling Paleo-friendly weeknight meal.
By Beth Lipton ,

Garlicky Crab-Stuffed Mushrooms

Photo by Beata Lubas

Prep Time
8 mushrooms Servings


  • 8 cremini mushrooms, stems and gills removed
  • 3½ tbsp avocado oil, divided
  • 1 shallot, minced
  • 1 stalk celery, minced
  • ½ tsp sea salt, divided
  • 3 cloves garlic, minced
  • 3 oz lump crabmeat (about ½ cup), picked over for shells
  • 1 tbsp olive oil mayonnaise
  • 1 tsp fresh lemon juice
  • ¼ tsp ground black pepper
  • 1/8 tsp ground cayenne pepper
  • 2 tsp almond meal


1. Preheat oven to 450°F. Line a baking sheet with foil. Brush mushrooms inside and out with 2 tbsp oil then place stemmed sides down on sheet. Roast until tender, 10 to 12 minutes.

2. Meanwhile, in a small skillet on medium-low, heat 1 tbsp oil. Add shallot, celery and 1/8 tsp salt and cook, stirring occasionally, until tender, 2 to 3 minutes. Add garlic; sauté until fragrant, about 1 minute. Transfer to a bowl and let cool for 2 minutes.

3. Stir crab, mayonnaise, lemon juice, ¼ tsp salt, black pepper and cayenne into shallot mixture.

4. Using tongs, carefully flip mushrooms over. Spoon about 2 tbsp crab mixture into each mushroom. Mix remaining 1/8 tsp salt into almond meal; sprinkle on mushrooms and drizzle with remaining ½ tbsp oil. Bake for 5 to 10 minutes, until warmed through and lightly toasted on top. 

Nutrition Information

Serving Size: 2 mushrooms  Calories: 177  Carbohydrate Content: 4.5 g Cholesterol Content: 22 mg Fat Content: 16 g Fiber Content: 1 g Protein Content: 5 g Saturated Fat Content: 2 g Sodium Content: 355 mg Sugar Content: 1.5 g Monounsaturated Fat Content: 10 g Polyunsaturated Fat Content: 3 g
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