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.
crabmeat
7
ounces
green onions, thinly sliced
5
dried thyme or to taste
¼
teaspoon
dried oregano or to taste
¼
teaspoon
ground savory or to taste
¼
teaspoon
ground black pepper to taste
grated Parmesan cheese
¼
cup
mayonnaise
⅓
cup
fresh mushrooms
1
pound
grated Parmesan cheese
3
tablespoons
paprika
¼
teaspoon
 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!
