Crab-Stuffed Marinated Mushrooms

• 20 large fresh mushrooms
• 1 cup fat-free Italian salad dressing
• 1 large egg, lightly beaten
• 1-1/2 cups canned crabmeat, drained, flaked and cartilage removed
• 3/4 cup soft bread crumbs
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup finely chopped onion
• 1 tablespoon lemon juice

1. Remove mushroom stems; discard or save for another use. Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice. Drain and discard marinade; stuff mushroom caps with crab mixture.
3. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375u0b0 for 20-25 minutes or until stuffing is lightly browned.

mushrooms, italian salad dressing, egg, canned crabmeat, bread crumbs, mayonnaise, onion, lemon juice

Taken from www.tasteofhome.com/recipes/crab-stuffed-marinated-mushrooms/ (may not work)