Ingredients
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12 ounces fresh stuffing mushrooms (I use white or baby bella)
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1 (6 ounce) can crabmeat
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3 scallions, sliced thin
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1/4 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon paprika, for topping
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1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise (use no sugar mayo if available)
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1/4 cup parmesan cheese, grated
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3 tablespoons parmesan cheese, grated,for topping
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black pepper
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olive oil
Instructions
- Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
- Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
- Preheat oven to 350 degrees.
- Clean, dry and stem mushrooms; discard stems.
- Scoop out and discard gills.
- Fill mushrooms with the crabmeat mixture.
- Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
- Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.