8 very large mushrooms

 

2 cups fresh crab meat

1 tbsp olive oil

1 tbsp shallot thinly diced

1/3 cup red pepper diced

1/3 cup green pepper diced

1 garlic minced

1 cup fresh spinach chopped

1/4 tsp dried thyme

1/4 tsp ground oregano

1/4 tsp black pepper

 

1 tbsp sour cream

1/4 cup mayo

1/4 grated Parmesan cheese

 

Hungarian paprika & extra grated cheese for topping

 

Preheat oven 375 degrees

 

 

In a medium bowl mix mayo, sour cream, 1/4 cup Parmesan cheese, all herbs & spices

refrigerate filling until ready to use.

 

Rinse mushrooms, remove stems, spoon out the gills & the base of the stem, making deep cups,

chop up the mushroom stems & set the stems aside

 

Saute the mushrooms stems, minced garlic, onions, red pepper, green pepper & fresh spinach

until nice and tender, add the fresh crab meat, mix well. Add the sour cream, mayo & grated

Parmesan cheese.  Stirring until well blended

 

Line baking pan with Aluminum foil

 

Fill the mushroom caps with a heaping spoon of crab filling & place mushrooms on the lined baking pan

Sprinkle top of mushrooms with Parmesan cheese & little Hungarian paprika

 

Drizzle Stuff crab mushrooms with olive oil

Bake for 25 to 30 minutes

 

These mushrooms are quite tasty, but a little on the rich side & a little kick from the paprika

Indulge!