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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh mushrooms

  2. 7 oz 198g Crabmeat - (to 8)

  3. (canned or fresh picked - not imitation)

  4. 4 Green onions - thinly sliced

  5. 1/4 teaspoon 1 1/3ml Dried thyme

  6. 1/4 teaspoon 1 1/3ml Dried oregano

  7. 1/4 teaspoon 1 1/3ml Ground savory

  8. Freshly-ground black pepper - to taste

  9. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  10. 1/3 cup 65g / 2 1/3oz No-sugar mayonnaise

  11. 3 tablespoons 45ml Grated Parmesan cheese

  12. 1/4 teaspoon 1 1/3ml Paprika

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

  3. Wipe the 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.

  4. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

  5. Bake for 15 minutes. Remove from oven, and serve immediately.

  6. This recipe yields 6 servings; approximately 5 carb grams per serving.

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