Prep Time 15 minutes
Total Time 30 minutes
Makes approximately 18 mushrooms
I make these every Thanksgiving and after 6 years, they are not only still requested but they are still the first appetizer eaten first.
Ingredients:
18 medium-sized mushrooms (about 1 pound)
7 ounces crab meat, cartilage removed
5 green onions with tops, finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
Black pepper
1/4 cup finely grated Parmesan cheese
1/3 cup regular or low-fat mayonnaise
Grated Parmesan cheese, for topping
Directions:
Preheat oven to 350 degrees. Wipe the mushrooms clean with damp towel. Remove the stems and discard them. Scrape the gills and any remaining stem with a spoon, making deep cups.
Stir the crab meat, green onions, 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.
Sprinkle tops with additional Parmesan cheese. Place mushrooms under broiler for 2 minutes or until lightly browned.
Make Ahead Tip: The mushrooms may be covered and refrigerated overnight. Reheat them at 350 degrees for 7 to 10 minutes, or until hot.
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