1 c. fish, crab meat or chopped shrimp, cooked and flaked
24 lg. mushrooms
2 tbsp. butter
2 tbsp. onion, finely chopped
2 tbsp. celery, finely chopped
1 c. fresh whole wheat bread crumbs
1 tbsp. pimentos, chopped
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
1/8 tsp. cayenne
1/8 tsp. salt

Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet. Finely chop half the stems and saute in butter with onion and celery. In a small mixing bowl, combine sauteed vegetables with remaining ingredients. Stuff each mushroom cap. Sprinkle with paprika and bake at 350 degrees for 5 minutes.