Crab stuffed mushrooms

Serve hot for a great appetizer.

1 lb fresh mushrooms
7-8 oz canned crab meat (not imitation)
4 green onions thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
ground black pepper to taste
1/4 cup grated parmesan cheese (green can stuff)
1/3 cup mayo
3 tablespoons grated parmesan cheese (also from green can)
1/2 teaspoon paprika

Preheat oven to 350 degrees. Rinse canned crab meat. In a mixing bowl combine crab meat, green onions, herbs and pepper. Mix in mayo and 1/4 cup parmesan cheese.
Clean mushrooms, removing stems and gills making deep cups. Chop stems and add to the filling.
Fill mushroom caps with the filling and place on a baking sheet. Sprinkle with parmesan cheese and paprika.
Bake for 15-20 minutes until mushrooms are soft. Serve immediately.