Crab & Avocado Stuffed Mushrooms

Football season is back! In all honesty, I normally wouldn’t give a sh*t. But this year, I somehow ended up in a Fantasy Football league at work and, because I’m competitive, am now determined to devote my Sundays to watching the NFL.

Hopefully I’ll actually learn something this season, because as it stands now, I’m pretty much clueless when it comes to football. In fact, I was utterly flabbergasted when I was told I wasn’t allowed to have Gisele Bundchen on my team. Total bullshit. Another embarrassing highlight from the Fantasy draft:

“ATL? What does that position do?”

“That stands for Atlanta. That’s the team.”

Oops. Talk about a blonde moment.

Anyway, enough of the embarrassing stuff. Let’s talk about something I actually know about: FOOD.

Typically when I think of football food, I think of chicken wings, burgers and dogs at tailgates, fatty dips and fried food. But if I’m going to don my Pats jersey every week and actually participate in this NFL season, there’s no way I’m eating all that artery-clogging junk. These crab and avocado-stuffed baby Portobello mushrooms are the perfect healthy game-day appetizer.


  • 2 King crab legs (about ¾ lb)
  • 3 packs of baby Portobello mushrooms (any mushrooms will do!)
  • 2 avocados
  • ½ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 tbsp lime juice (about 1 lime’s worth)
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1/3 cup shopped walnuts
  • Extra virgin olive oil


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Prepare crab meat by immersing in a pot of boiling water for 5-7 minutes. Crack open the legs and remove meat. Discard shells.
  3. Remove the stems from the mushroom caps and chop them up. Sautee them on a skillet with olive oil. After 2 minutes, add breadcrumbs. Keep on heat until stems are soft and crumbs just start to brown.
  4. Mash up the avocados with the garlic powder, salt and pepper. Add in lime juice and balsamic. Mix in the breadcrumb-mush stems. Chop up the walnuts and mix those in as well.
  5. Place cleaned mushroom caps on lightly oiled pans (open side up). Scoop the avocado crab mixture into the mushroom caps (really heap it on there).
  6. Bake for 20 minutes.

When I made these, I only bought two packs of mushrooms from the grocery store and ended up having a ton of stuffing left over. It turned out alright though, because this avocado crab deliciousness works perfectly as a cracker dip as well!


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  1. It’s like everything I enjoy all in one bite! Great appetizer idea–thanks!

  2. I’m not a big cooker lol but I will try these one day! Yum!!

  3. ya right! Those looks unbelievable…
    I’ve never even heard of this before but now I must try them. Thanks for the recipe! 🙂

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