Crab Stuffed Mushrooms
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
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7 ounces canned crabmeat, rinsed
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5 green onions, thinly sliced
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¼ teaspoon dried thyme or to taste
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¼ teaspoon dried oregano or to taste
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¼ teaspoon ground savory or to taste
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ground black pepper to taste
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¼ cup grated Parmesan cheese
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⅓ cup mayonnaise
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1 pound fresh mushrooms
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3 tablespoons grated Parmesan cheese
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¼ teaspoon paprika
Description
- Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake mushrooms in preheated oven until heated through, about 15 minutes.
- Serve hot. Enjoy!
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