Ingredients

The following ingredients have 8 Servings
  • 24 large baby Bella mushrooms ((about 1 lb.))
  • Olive oil cooking spray
  • 8 oz fresh lump crabmeat
  • ¼ cup scallions (chopped )
  • 6 tablespoons sour cream
  • ¼ cup Parmesan (grated)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika

Instruction

  • Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
  • Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
  • Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
  • Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
  • Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
  • Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
  • Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.