Ingredients

20 large fresh mushrooms caps, cleaned with stems removed
6 oz. crabmeat, canned or fresh, rinsed, drained and flaked
2 Tbsp. chopped fresh parsley
2 Tbsp. dried breadcrumbs
2 Tbsp. finely chopped green onion
fresh ground pepper
1/4 C. chopped pimentos
3 Tbsp. olive oil

Cooking Instructions

Clean mushrooms by dusting off any dirt on the cap with a mushroom brush, or paper towels. In a small mixing bowl, combine crabmeat, parsley, breadcrumbs, green onion, and pepper. Place cleaned and stemmed mushroom caps in a 13 by 9 by 2-inch baking dish, crown side down. Stuff some crabmeat filling into each cap. Place a little pimento on top of the filling. Cover and refrigerate overnight. Drizzle olive oil over each cap. Bake at 350 degrees F. for 15 to 17 minutes. Transfer to a serving platter, and serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)