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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)