Crab Stuffed Mushrooms

By Lynnw-2

Crab Stuffed Mushrooms aren't just for fancy parties. These come together quickly, taste delicious and are a perfect starter or side dish.

Ingredients

• 1 (16-ounce) package whole mushrooms
• 8 ounces Louis Kemp imitation crab flakes. Note: If using crab pieces, chop them into about 1/2-inch slices
• 5 green onions thinly sliced
• 1/2 teaspoon thyme
• 1/2 teaspoon oregona
• Ground black pepper to taste
• 1/2 cup shredded Parmesan cheese, divided
• 1/3 cup mayonaisse
• 1/4 teaspoon paprika

Preparation

Step 1

Clean the mushrooms with a damp cloth. Remove the stems and take a spoon to gently remove the gills from the mushroom cavity. This gives plenty of room for the crab filling.

Mix the mayonnaise, 1/4 cup of the grated Parmesan cheese, onions, thyme, oregano, and black pepper together. When this mixture is well blended, gently fold in the crab meat.

Preheat the oven to 350°F.

Place the mushroom caps on a baking sheet that has been prepared with non stick spray. Fill each mushroom with about 1-1/2 tablespoons of crab filling.

Top each with a little more shredded Parmesan cheese and a little shake of paprika.

Bake for about 15 minutes or until heated through and the cheese melted.