Champignons stuffed with crab salad

It’s a very tasty appetizer. You can pick the herbs by your own. Choose bigger mushrooms, they are easier to stuff. When you clean the mushrooms, do not immerse them in water. They like little sponges can absorb the water, just wipe them with clean damp towel. The stuffing can be made with fresh or canned crab or crab sticks. Drain fluid from canned crab.

 

Ingredients
Servings: 6
• 500 grams of fresh champignons
• 200 grams of crab meat or crab sticks
• 5 stalks of finely chopped green onions
• 1/4 tsp of dried thyme
• 1/4 tsp of dried oregano
• 1/4 tsp of dried sage
• ground black pepper to taste
• 1/4 cup of grated Parmesan cheese
• 1/3 cup of mayonnaise
• 3 tbsp of grated Parmesan cheese
• 1/4 tsp of paprika

 

Cooking Method
Preparation: 25min> Cooking: 15min> Total time: 40min
1. Preheat oven till 180 C.
2. Combine the crab meat, green onions, seasoning and pepper in a small bowl. Mix 1/4 cup of Parmesan cheese with mayonnaise well. You can put stuffing in refrigerator until using.
3. Wipe the mushrooms with clean damp towel. Remove the legs. Remove the tape and base legs with a spoon, making a deep excavation. Throw husk and legs or save for soup. Fill mushroom caps with stuffing using a teaspoon and place them in a dry baking dish. Sprinkle the tops with parmesan cheese and paprika.
4. Bake for 15 minutes. Remove from oven and serve immediately.