This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20-35 minutes

Serves: 4

Ingredients
7 ounces crabmeat
1 Shallot thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground tarragon
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 to 4 large fresh mushrooms
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Directions
Preheat the oven to 350 degrees.

Combine crabmeat, shallots, thyme, oregano, tarragon, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.

Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Compost gills and stems.

Fill mushroom caps with rounder spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake mushrooms in preheated oven until heated through, about 15 minutes for small mushrooms and 25—30 for larger mushrooms. Serve hot.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops