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.

Exchanges Per Serving: 1 Fat, 1 Vegetable.

Nutrition Facts: Calories 66; Calories from Fat 41; Total Fat 5g; Saturated Fat 1g; Cholesterol 15mg; Sodium 53mg; Carbohydrate 3g; Dietary Fiber 1g; Sugars 1g; Protein 4g.

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).