7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
1 pound fresh mushrooms
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
Step 3 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
Step 4 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Step 5 Bake mushrooms in preheated oven until heated through, about 15 minutes. Serve hot.
These tasty crab-stuffed mushrooms are seasoned with thyme, oregano, and savory. Choose good-sized mushrooms for this appetizer, about 2 inches across. When cleaning mushrooms, don't run them under water; they're like little sponges and will absorb it. Just wipe them clean with a damp towel instead.
Tip
The filling for the mushrooms can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6
Nutrition Facts (per serving)
167 Calories
12g Fat
4g Carbs
12g Protein