Easy Crab Stuffed Mushrooms

These tasty crab-stuffed mushrooms are seasoned with thyme and oregano. I choose good-sized mushrooms, but smaller ones make great appetizers too. 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.

Ingredients

• 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 or Italian blend cheese
• ⅓ cup mayonnaise
• 1 pound fresh mushrooms
• 3 tablespoons grated Parmesan cheese
• ¼ teaspoon paprika

How To:

• 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.
• 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, although sometimes I mix some chopped stems into the filling if extra filling is needed.
• 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.

Tips

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  The filling for the mushrooms can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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