Ingredients
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7 ounces crabmeat
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5 green onions, thinly sliced
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¼ teaspoon dried thyme or to taste
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¼ teaspoon dried oregano or to taste
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¼ teaspoon ground savory or to taste
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ground black pepper to taste
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¼ cup grated Parmesan cheese
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⅓ cup mayonnaise
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1 pound fresh mushrooms
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3 tablespoons grated Parmesan cheese
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¼ teaspoon paprika
Directions
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Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
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Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
Dotdash Meredith Food Studios
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Wipe 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.
Dotdash Meredith Food Studios
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Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Dotdash Meredith Food Studios
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Bake mushrooms in preheated oven until heated through, about 15 minutes.
Dotdash Meredith Food Studios
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Serve hot. Enjoy!
Dotdash Meredith Food Studios
Recipe Tip
The filling for the mushrooms can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Nutrition Facts (per serving)
166 | Calories |
12g | Fat |
6g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 166 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 13% |
Cholesterol 43mg | 14% |
Sodium 337mg | 15% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 10g | 20% |
Vitamin C 7mg | 7% |
Calcium 109mg | 8% |
Iron 2mg | 11% |
Potassium 414mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.