Crabmeat Stuffed Mushrooms - cooking recipe

Ingredients

16 large mushrooms, reserve stems
1 teaspoon olive oil
2 teaspoons onions, minced
4 ounces crabmeat, drained
2 tablespoons unseasoned breadcrumbs (or panko breadcrumbs)
2 tablespoons low-fat mayonnaise
2 tablespoons parsley, chopped
1 tablespoon parmesan cheese
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
2 -3 drops hot pepper sauce

Preparation

Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
Stuff the mushroom cabs with the crabmeat mixture.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.