Crab & Shrimp Stuffed Mushrooms

We hadn't done one of our "appetizer for dinner" get together's in a while so the neighbors decided it was time to have another.  I found this recipe and made some tweaks to it.  I have always loved M's crab and shrimp recipes so I added shrimp to mine.  I don't like green onions so I left them out and put a little onion powder in the mix.  I eye-balled the measurements because I had more crab and shrimp than the original recipe called for.  I also added Old Bay (any good Marylander would do so!).  These were delish and the mixture would be good on bruschetta too!

Ready for the oven

The finished product

Ingredients:
1 lb fresh mushrooms, washed & stems removed (I saved the stems for use in omelettes the next day)
7 oz crab meat
1 lb shrimp, peeled & de-veined (I bought mine already steamed however if yours isn't, make sure to steam them first)
1/4 tsp dried thyme
1/4 tsp oregano
1/4 tsp onion powder
Few dashes of Old Bay Seasoning
1/4 c freshly grated Parmesan cheese
1/3 c mayo (I used low fat)
3 tbsp freshly grated Parmesan cheese (for topping)
1/4 tsp paprika

Directions:
Preheat oven to 350 degrees
Pick crabmeat thoroughly and chop shrimp into small pieces
In a medium bowl, combine crab, shrimp, spices (not paprika), mayo & cheese.  You can refrigerate until needed.
Fill mushroom caps with mixture and place on cookie tray.  Sprinkle tops with a little extra cheese & paprika
Place in oven and bake 15 minutes.  Serve immediately.

Enjoy!