1 pound of mushrooms
5 ounces lump crab meat
1 stick of butter
1 tablespoon finely chopped onion
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
½-cup bread crumbs
1-tablespoon parmesan cheese
1-tablespoon lemon juice + a wedge to squeeze on top
Lemon wedges for garnish
Hot sauce (optional)
Wipe mushrooms with a damp towel. Pop out the stems, chop, and set aside.
Brush mushroom caps with melted butter. Spay a shallow baking dish with cooking 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 (optional). Stuff each mushroom cap.
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!