1 pound of fresh mushrooms 7 - 8 ounces of crabmeat, (canned or fresh picked - not imitation) 4 green onions, thinly sliced 1/4 teaspoon of dried thyme 1/4 teaspoon of dried oregano 1/4 teaspoon of ground savory Freshly-ground black pepper, to taste 1/4 cup of grated Parmesan cheese 1/3 cup of no-sugar mayonnaise 3 tablespoons of grated Parmesan cheese 1/4 teaspoon of paprika
Preheat the oven to 350ºF. 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. 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. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika. Bake for 15 minutes. Remove from oven, and serve immediately. This recipe yields 6 servings; approximately 5 carb grams per serving.
Formatted for MC6 06-07-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
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