Low Carb Crab Stuffed Mushrooms

South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

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.