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.
Ingredient
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme or to taste
¼ teaspoon dried oregano or to taste
¼ teaspoon ground savory or to taste
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
Direction
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.
