Mi Crab Stuffed Mushroom Caps

1 tablespoon finely chopped red bell pepper

2 tablespoons chopped green onions

2 garlic cloves, pressed

¼ teaspoon Cajun seasoning

Salt & Pepper to taste

1/4 cup Greek yogurt

1-tablespoon cream

½-cup bread crumbs

1-tablespoon parmesan cheese

1-tablespoon lemon juice + a wedge to squeeze on top

Lemon wedges for garnish

Hot sauce


Directions

Wipe mushrooms with a damp towel. Pop out the stems, chop, and set aside.

Spray mushroom caps with the Parkay butter spray. Spay a shallow baking dish with butter spray.

Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, 
garlic, and red bell pepper. Cook until vegetables are tender.

Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, 
crabmeat, and seasonings. At this point, I added a few dashes of hot sauce and a 
few dashes of Tabasco pepper vinegar. Fill each mushroom cap, piling up.

Sprinkle each mushroom with a little Parmesan cheese. Bake at 350° for 15 to 20 minutes, 
until hot and mushroom caps are tender.

Serve with lemon wedges & enjoy!