Ingredients:
12 ounces fresh stuffing mushrooms ( I use white or baby bella)
1 (6 ounce) cans crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise ( use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.