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.
Prep Time::25 mins
Cook Time::15 mins
Total Time::40 mins
Servings::6
Ingredients
7 ounces canned crabmeat, rinsed
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
Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
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Bake mushrooms in preheated oven until heated through, about 15 minutes.
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Serve hot. Enjoy!
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Recipe Tip
The filling can also be made with fresh or imitation crabmeat.