20 large fresh mushrooms (about 1 pound)
1 cup commercial Italian salad dressing
3/4 cup soft breadcrumbs, divided
1 (6-ounce) can crabmeat, drained and flaked
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 tsp lemon juice
Clean mushrooms with damp paper towels. Remove stems, and reserve for other
uses. Combine mushroom caps and Italian dressing; cover and refrigerate
1 to 2 hours. Drain well.
Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon
crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup
CONVENTIONAL DIRECTIONS: Place in an large baking dish; bake at 375 degrees
for 15 minutes.
MICROWAVE DIRECTIONS: Arrange 10 to 12 stuffed mushrooms at a time on a
glass pizza plate. Microwave at HIGH for 2 to 4
minutes or until hot.
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