Crab Stuffed Mushroom Caps - cooking recipe

Ingredients

16 white mushrooms, large, with stems
1 teaspoon olive oil
2 tablespoons onions, minced
1 (4 ounce) can crabmeat, drained
2 tablespoons unseasoned breadcrumbs
2 tablespoons low-fat mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon parmesan cheese, grated
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 and mince all or most of the stems to make up 1 cup. Set aside.
Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.