Crab-Stuffed portobello Caps

• 48 each portobello mushrooms (3-1/2 to 4 inch diameter)
• 1 cup KRAFT Balsamic Vinaigrette Dressing
• 2 cups KRAFT MAYO Real Mayonnaise
• 1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 2 tsp. ground red pepper
• 2-1/4 qt. crabmeat, drained, flaked
• 2 cups Plain dry bread crumbs
• 1 cup Canned diced pimentos, drained
• 1/2 cup green onions, sliced
• 1 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture

1. Remove mushroom stems; discard.
2. Clean mushroom caps; place in shallow dish.
3. Pour dressing over mushrooms.
4. Marinate in refrigerator 1 hour.
5. Meanwhile, mix mayonnaise, lime juice and red pepper in large bowl.
6. Add crabmeat, bread crumbs, pimiento and green onion; mix well.
7. Cover.
8. Refrigerate until ready to use.
9. Preheat grill to medium-high heat.
10. Cook mushrooms 3 minutes on each side or until tender.
11. For each serving: Fill each mushroom cap with 1/4 cup of the crabmeat mixture; sprinkle with 1 tsp.
12. Parmesan cheese.
13. Broil 1 to 2 minutes or until crabmeat mixture is thoroughly heated and cheese is melted.
14. Serve hot.

portobello mushrooms, mayo, lime juice, ground red pepper, crabmeat, bread crumbs, pimentos, green onions, parmesan cheese

Taken from www.kraftrecipes.com/recipes/crab-stuffed-portobello-caps-97182.aspx (may not work)