Description
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don’t run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Ingredients
- 1 pound fresh mushrooms
- 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
- ⅓ cup mayonnaise
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon paprika
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6