Crab-Filled Mushrooms

Course : Diabetic
Serves: 10
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20 large fresh mushrooms caps -- cleaned and stems removed
6 ounces crabmeat -- canned or fresh, rinsed drained and flaked
2 tablespoons chopped fresh parsley
2 tablespoons dried bread crumbs
2 tablespoons finely chopped green onion
1/4 teaspoon fresh ground pepper
1/4 cup chopped pimentos
3 tablespoons olive oil

Preparation / Directions:

(to clean mushrooms, dust off any dirt on the cap with a mushroom brush or paper towels) In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper. Place the cleaned and stemmed mushroom caps in a 13x9x2-inch baking dish crown side down. Stuff some of the 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 for 15 to 17 minutes. Transfer to a serving platter and serve hot.

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