CRAB STUFFED MUSHROOMS

• 1 pound fresh mushrooms
• 7 to 8 ounces crabmeat (canned or fresh picked) 4 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup no-sugar mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Preheat the oven to 350°F.

Combine rinsed crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling.

Wipe the mushrooms and remove stems, gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place in an ungreased shallow baking dish. Sprinkle the tops with Parmesan and paprika and bake for 15 minutes. Serve immediately after oven.