Great Gatsby - 1920's Classic : Crab Stuffed Mushrooms with Parmesan
Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Prep Time: approx. 25 minutes. Cook Time: approx. 15 minutes. Ready in: approx. 40 minutes. Makes 6 servings.


~ 1 lbs fresh mushrooms
~ 7 ounces crabmeat
~ 5 green onions, thinky sliced
~ 1/4 tsp. dried thyme
~ 1/4 tsp. dried oregano
~ 1/4 tsp. ground savory black pepper to taste
~ 1/4 cup grated Parmesan cheese
~ 1/3 cup mayonnaise
~ 1/4 tsp. paprika


Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, combine crabmeat, green onions, herbs and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combines. Refrigerate filling until ready for use.

Wipe the mushrooms clean with a damp towl. Remove stems. Spoon out the gills and the base of the tem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspons full 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.