Crab Stuffed Mushrooms

Bryan Kawakami

• 8 oz. crabmeat
• 2 green onions, cut thin
• black pepper to taste
• 1/4 C. grated Parmesan cheese
• 1/3 C. mayonnaise
• 1 lb. fresh mushrooms
• 3 T. grated Parmesan cheese
• 1/4 tsp. paprika

In a bowl, combine crabmeat, green onions and pepper. Add the Parmesan cheese and mayonnaise and mix until well combined. Refrigerate until ready to use. Preheat the oven to 350°. Clean the mushrooms with a damp towel. Remove stems, spoon out the gills and the base of the stem, making a deep well in the cap. Discard the gills and stems. Fill in the mushroom caps with rounded teaspoonful of filling. Place the filled caps in an un-greased shallow baking dish. Sprinkle tops with the 3 T. Parmesan cheese and paprika. Bake 15 minutes. Remove from oven and serve.