Low Carb Crab Stuffed Mushrooms

• 12 ounces fresh stuffing mushrooms (I use white or baby bella)
• 1 (6 ounce) can crabmeat
• 3 scallions, sliced thin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika, for topping
• 1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise (use no sugar mayo if available)
• 1/4 cup parmesan cheese, grated
• 3 tablespoons parmesan cheese, grated,for topping
• black pepper
• olive oil

1. Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
2. Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
3. Preheat oven to 350 degrees.
4. Clean, dry and stem mushrooms; discard stems.
5. Scoop out and discard gills.
6. Fill mushrooms with the crabmeat mixture.
7. Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
8. Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

mushrooms, crabmeat, scallions, oregano, thyme, paprika, lowfat mayonnaise, parmesan cheese, parmesan cheese, black pepper, olive oil

Taken from www.food.com/recipe/low-carb-crab-stuffed-mushrooms-94656 (may not work)