Crabmeat Stuffed Mushrooms

• 16 large mushrooms, reserve stems
• 1 teaspoon olive oil
• 2 teaspoons onions, minced
• 4 ounces crabmeat, drained
• 2 tablespoons unseasoned breadcrumbs (or panko breadcrumbs)
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons parsley, chopped
• 1 tablespoon parmesan cheese
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 -3 drops hot pepper sauce

1. Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
2. Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
3. Stuff the mushroom cabs with the crabmeat mixture.
4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.

mushrooms, olive oil, onions, crabmeat, breadcrumbs, lowfat mayonnaise, parsley, parmesan cheese, egg, salt, black pepper, pepper sauce

Taken from www.food.com/recipe/crabmeat-stuffed-mushrooms-247070 (may not work)