1-tablespoon lemon juice + a wedge to squeeze on top
Lemon wedges for garnish
Hot sauce
Instructions
Wipe mushrooms with a damp towel. Pop out the stems, chop, and set aside.
Spray mushroom caps with the parkay butter spray. Spray a shallow baking dish with butter sparingly.
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!
Recipe by Orgasmic Chef at https://orgasmicchef.com/food-writer-fridays-jessica-wood-from-cajunlicious/