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Go Big Red Appetizer


Roxy

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CRAB STUFFED MUSHROOMS:

 

 

(Makes: 6 Servings)

 

Ingredients:

 

1 pound fresh mushrooms

7 to 8 ounces crabmeat

(canned or fresh picked)

NOT IMITATION!

4 green onions, thinly sliced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground savory

ground black pepper to taste

1/4 cup grated Parmesan cheese

1/3 cup no-sugar mayonnaise

3 tablespoons grated Parmesan cheese

1/4 teaspoon paprika

 

Preheat the oven to 350F.

 

In a medium bowl, combine crabmeat

(rinse if using canned),

green onions, herbs, and pepper.

Mix in mayonnaise and 1/4 cup

Parmesan Cheese until well combined.

Refrigerate filling until ready for use.

 

Wipe the 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 the mushroom caps with rounded teaspoonfuls of filling,

and place them in an ungreased shallow baking dish.

Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes.

 

Remove from oven, and serve immediately.

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