Instructions: In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper.

Place the cleaned and stemmed mushroom caps in a 13- by 9- by 2-inch baking dish crown-side down. Stuff some of the crabmeat filling into each cap. Place a little pimento on top of the filling. Cover and refrigerate overnight.

Drizzle olive oil over each cap. Bake at 350 degrees for 15 to 17 minutes. Transfer to a serving platter and serve hot.

This recipe yields 10 servings.

Serving size: 2 mushrooms.

Comments: This is a very versatile filling you can also stuff into cherry tomatoes or zucchini or yellow squash "boats" (cut 2-inch pieces of squash and scoop out the middle).

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