Preparation:
(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. |
