Crab-Stuffed Mushrooms
Crab-stuffed mushrooms are a savory, elegant appetizer blending tender mushrooms with creamy, seasoned crab filling. Versatile and delicious, they’re perfect for entertaining or indulging in a gourmet snack.
Ingredients
- 7 ounces of canned crabmeat rinsed
- 5 green onions finely sliced
- ¼ teaspoon dried thyme adjust to taste
- ¼ teaspoon dried oregano adjust to taste
- ¼ teaspoon ground savory adjust to taste
- Ground black pepper to taste
- ¼ cup grated Parmesan cheese
- ⅓ cup mayonnaise
- 1 pound fresh mushrooms
- 3 tablespoons grated Parmesan cheese for topping
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C) and gather all your ingredients for making crab-stuffed mushrooms.
- In a medium-sized bowl, combine the crabmeat, sliced green onions, dried thyme, oregano, savory, and black pepper. Stir in the mayonnaise and ¼ cup of Parmesan cheese until the mixture is well blended. Cover and refrigerate the filling until you’re ready to use it.
- Gently clean the mushrooms with a damp cloth. Remove the stems and carefully scoop out the gills and the base of the stem to form deep cups. Discard the removed gills and stems.
- Spoon heaping teaspoons of the prepared filling into each mushroom cap. Arrange the filled mushrooms in a shallow, ungreased baking dish. Sprinkle the tops with the remaining Parmesan cheese and a dash of paprika.
- Place the dish in the preheated oven and bake for about 15 minutes, or until the mushrooms are heated through and the tops are lightly golden.
- Serve immediately while hot—and enjoy!