Crab-Stuffed portobello Caps

Ingredients

• 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. ground red pepper
• 2-1/4 qt. crabmeat
• drained
• flaked
• 2 cups Plain dry bread crumbs
• 1 cup Canned diced pimentos
• drained
• 1/2 cup green onions
• sliced
• 1 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture

Instructions

1. Remove mushroom stems; discard.
2. Clean mushroom caps; place in shallow dish.
3. Pour dressing over mushrooms.
4. Marinate in refrigerator 1 hour.
5. Meanwhile, mix mayonnaise, lime juice and red pepper in large bowl.
6. Add crabmeat, bread crumbs, pimiento and green onion; mix well.
7. Cover.
8. Refrigerate until ready to use.
9. Preheat grill to medium-high heat.
10. Cook mushrooms 3 minutes on each side or until tender.
11. For each serving: Fill each mushroom cap with 1/4 cup of the crabmeat mixture; sprinkle with 1 tsp.
12. Parmesan cheese.
13. Broil 1 to 2 minutes or until crabmeat mixture is thoroughly heated and cheese is melted.
14. Serve hot.