Crab Stuffed Mushroom Caps

No one can believe that this recipe is low fat and I get lots of request for it. It is fast, easy and can be made up ahead of time. I got this recipe from the Looneyspoons series

• Ready In: 30 mins
• Yields: 16 stuffed mushrooms

Ingredients

• 16  white mushrooms, large, with stems
• 1  teaspoon olive oil
• 2  tablespoons onions, minced
• 1 (4 ounce) can  crabmeat, drained
• 2  tablespoons  unseasoned breadcrumbs
• 2  tablespoons low-fat mayonnaise
• 2  tablespoons fresh parsley, chopped
• 1  tablespoon parmesan cheese, grated
• 1  egg
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 -3  drops  hot pepper sauce

Directions

1. Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
2. Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
3. In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.