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Crab-Filled Mushrooms

24 fresh large mushrooms
1/4 cup cream cheese
1 tablespoon grated Parmesan cheese
2 tablespoons plain yougurt
2 tablespoons fresh lemon juice
1/8 teaspoon ground red pepper
1 1/3 cups (8 oz) fresh lump crabmeat, drained
1/4 cup minced red bell pepper
2 tablespoons minced green onion

Remove mushroom stems, and discard, set mushroom caps aside.

Combine next 5 ingredients in a bowl, stir well. Gently fold in
crabmeat, bell pepper, and green onions. Spoon 1 tablespoon crabmeat
mixture into each mushroom cap. Place stuffed mushrooms in a
13x9x2-inch baking dish. Bake at 350 for 20 minutes. Serve warm.
Yield: 24 appetizers

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