24 (2 inch) fresh mushrooms (about 1 1/2 pounds)
1/4 cup light process cream cheese product
1 tablespoon grated parmesan cheese
2 tablespoons plain nonfat yogurt
2 tablespoons fresh lemon juice
1/8 teaspoon ground red pepper
1 1/3 cups (8 ounces) fresh lump crabmeat, drained
1/4 cup minced red bell pepper
2 tablespoons minced green onion

Preparation Instructions:

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 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 20 minutes. Serve warm. 24 appetizer servings.

Per serving: 23 calories; 2.8 g protein; 1.6 g carbohydrates; 0.7 g fat; 11 mg cholesterol; 45 mg sodium.