Crab Stuffed Mushrooms Recipe
What is chocolate in comparison to this Crab Stuffed Mushrooms recipe, when it comes to enhancing your mood? The main ingredient in Crab Stuffed Mushrooms is always Seafood. This compelling Crab Stuffed Mushrooms is the Appetizer of choice for a winning meal. You will definitely come back and thank me for sharing this Crab Stuffed Mushrooms recipe.
Ingredients
18 medium-size mushrooms
7 ounces crabmeat, cartilage removed
5 scallions with tops, finely chopped
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried savory, crumbled
Freshly ground black pepper to taste
1/4 cup finely grated Parmesan cheese
1/3 cup regular or low-fat mayonnaise
Grated Parmesan cheese, for topping
Paprika, for topping
Directions
Preheat the oven to 350 F.
Wipe the mushrooms clean with a damp towel.
Remove the stems and discard them.
Scrape out the gills and any remaining stems with a spoon, making deep cups.
Stir the crabmeat, scallions, thyme, oregano, savory, and pepper together in a small bowl.
Stir in 1/4 cup Parmesan cheese and the mayonnaise, mixing with a fork until combined.
Fill the mushroom caps with rounded teaspoonfuls of the filling, and place them in an ungreased shallow baking dish.
Bake for 15 minutes.
The filled mushrooms may be covered and refrigerated overnight.
Reheat them at 350°F for 7 to 10 minutes, or until hot.
Sprinkle the tops with additional Parmesan cheese and paprika.
Place the mushrooms under the broiler for 2 minutes, or until lightly browned.
Wipe the mushrooms clean with a damp towel.
Remove the stems and discard them.
Scrape out the gills and any remaining stems with a spoon, making deep cups.
Stir the crabmeat, scallions, thyme, oregano, savory, and pepper together in a small bowl.
Stir in 1/4 cup Parmesan cheese and the mayonnaise, mixing with a fork until combined.
Fill the mushroom caps with rounded teaspoonfuls of the filling, and place them in an ungreased shallow baking dish.
Bake for 15 minutes.
The filled mushrooms may be covered and refrigerated overnight.
Reheat them at 350°F for 7 to 10 minutes, or until hot.
Sprinkle the tops with additional Parmesan cheese and paprika.
Place the mushrooms under the broiler for 2 minutes, or until lightly browned.
