Stuffed Mushrooms

Preheat the oven to 350 degrees F.

Remove the stems from the mushrooms.

Using a melon baller, scoop out the inside of the mushrooms.

In a small pan over medium heat, sauté the shallots in the butter until soft, about 2-3 minutes. Remove from heat.

In a medium bowl, gently mix together the crab, panko, goat cheese, and 2 teaspoons of thyme. Add the shallots and butter to the mixture and sprinkle with ¼ teaspoon of salt. Mix well.

Place the mushrooms on a sheet pan, with the opening side up.

Using a small spoon, evenly distribute the crab mixture into the mushrooms.

Bake at 350 degrees F until the mushrooms are soft and juicy and the topping is golden and bubbly – about 15 minutes.

Place on a platter and sprinkle with the last teaspoon of fresh thyme leaves. Serve hot!