Instructions

1. Preheat oven to 350°F.
2. Carefully remove stems from all the mushrooms. (HINT!!! To the mushroom’s caps themselves, thinly slice the bottom to give yourself a “steady base” for the mushroom. This will help it not fall over when you stuff them.)
3. Place mushrooms in a baking dish large enough to hold the mushrooms nice and snug. Set aside.
4. To medium bowl, add yogurt, egg yolk, dijon mustard, lemon zest, old bay seasoning, garlic, salt and pepper. Using a spoon or fork, mix everything together.
5. Next add chives, parmesan and breadcrumbs. Mix together and lastly fold in lump crab meat. Continue to fold until everything is well combined.
6. Generously fill each mushroom cap with the crab meat mixture, a mound on top is preferred.
7. Bake the stuffed mushrooms, uncovered, for 20-25 minutes or until mushrooms are slightly browned and crab meat is cooked through.
8. Garnish with additional chopped chives and parmesan. Serve.