These tasty crab-stuffed mushrooms are seasoned with thyme, oregano, and savory. Choose good-sized mushrooms for this appetizer, about 2 inches across. Just wipe them clean with a damp towel.
Ingredients
- 7 ounces canned crabmeat , rinsed
- 5 greens onions , thinly sliced
- 0.25 teaspoons dried thyme or to taste
- 0.25 teaspoons dried oregano or to taste
- 0.25 teaspoons ground savory or to taste
- ground black pepper to taste
- 0.25 cups grated Parmesan cheese
- 0.33 cups mayonnaise
- 1 pound fresh mushrooms
- 3 tablespoons grated Parmesan cheese
- 0.25 teaspoons paprika
Instructions
-
1
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
-
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.
-
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.
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4
Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
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5
Bake mushrooms in preheated oven until heated through, about 15 minutes.
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6
Serve hot. Enjoy!
Nutrition Facts
Per serving
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