Crab-Stuffed Portobello Mushrooms

• 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. cayenne pepper
• 9 cups canned crabmeat, drained, flaked
• 2 cups plain dry bread crumbs
• 1 cup canned diced pimentos, drained
• 1/2 cup green onions, sliced
• 1 cup Kraft Shredded Parmesan

1. Remove and discard mushroom stems.
2. Clean mushroom caps; place in shallow dish.
3. Pour dressing over mushrooms; cover.
4. Refrigerate 1 hour to marinate.
5. Meanwhile, mix mayo, lime juice and cayenne in large bowl.
6. Add crabmeat, bread crumbs, pimientos and onions; mix well.
7. Cover.
8. Refrigerate until ready to use.
9. Grill mushrooms on medium-high heat 3 min.
10. on each side or until tender.
11. Fill each mushroom cap with about 1/4 cup of the crabmeat mixture; sprinkle with 1 tsp.
12. of the cheese.
13. Broil 1 to 2 min.
14. or until crabmeat mixture is heated through and cheese is melted.

portobello mushrooms, mayonnaise, lime juice, cayenne pepper, canned crabmeat, bread crumbs, pimentos, green onions, parmesan

Taken from www.kraftrecipes.com/recipes/crab-stuffed-portobello-mushrooms-94367.aspx (may not work)