Crab Stuffed Mushrooms

Preheat the oven to 350°F.

In medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper.

Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

Refrigerate filling until ready for use.

Wipe mushrooms clean with a damp towel. Remove stems.

Spoon out the gills and the base of the stem, making deep cups.

Discard gills and stems. Fill the mushroom caps with rounded teaspoon of filling, and place in an ungreased shallow baking dish.

Sprinkle tops with Parmesan and paprika.

Bake for approx. 20 minutes or until mushrooms are tender.

Total recipe: 7-8L, 2SL, 3V