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.
Ingredients
- ounces crabmeat: 7 piece
- green onions: 5 piece (sliced)
- thyme: 0.25 tsp (to taste, dried)
- oregano: 0.25 tsp (to taste, dried)
- ground savory: 0.25 tsp (to taste)
- ground black pepper: (to taste)
- Parmesan cheese: 0.25 cup (grated)
- mayonnaise: 0.33333 cup
- mushrooms: 1 pound (fresh)
- Parmesan cheese: 3 Tbsp (grated)
- paprika: 0.25 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake mushrooms in preheated oven until heated through, about 15 minutes. Dotdash Meredith Food Studios
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Serve hot. Enjoy! Dotdash Meredith Food Studios
