Crab Stuffed Mushrooms

Name: Crab Stuffed Mushrooms
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 198 grams crabmeat; 0 teaspoons dried thyme; 454 grams fresh mushrooms; 5 green onions, thinly sliced; 6 servings ground black pepper to taste; 0 teaspoons ground savory; 79 milliliters mayonnaise; 0 teaspoons dried oregano; 0 teaspoons paprika; 3 Tbsps grated Parmesan cheese

Crab Stuffed Mushrooms might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, pescatarian, and דל פחמימות, recipe has 143 calories, 10g of protein, and 10g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of ground pepper, mayonnaise, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

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Oven

In a medium bowl, combine crabmeat, green onions, herbs, and pepper.

Ingredients you will need

Green Onions

Crabmeat

Pepper

Herbs

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Bowl

Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Ingredients you will need

Parmesan

Mayonnaise

Wipe the mushrooms clean with a damp towel.

Ingredients you will need

Mushrooms

Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.

Ingredients you will need

Mushrooms

Base

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Baking Pan

Sprinkle tops with Parmesan and paprika.

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Parmesan

Paprika

Bake for 15 minutes.

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Oven

Remove from oven, and serve immediately

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

green onions, thinly sliced 6servings

ground black pepper to taste 0teaspoons

ground savory 79milliliters

mayonnaise 0teaspoons

dried oregano 0teaspoons

paprika 3Tbsps

grated Parmesan cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.