Yields about 45 mushroom caps

If you choose the larger and more expensive portobello mushrooms for this dish, you can also use this as an entrée.

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoons red pepper, diced

1 tablespoon yellow onion, diced

2½ pounds button mushrooms

10 ounces crabmeat

1 egg white

1 tablespoon nonfat plain yogurt

Fresh-cracked black pepper

Salt, to taste

1 large sprig fresh sage, chopped

• Preheat oven to 350°. Spray a baking sheet with oil.

• Heat the oil in a sauté pan over medium heat. Sauté the garlic, red peppers, and onions until tender.

• Clean the mushrooms and remove the stems from the caps. Finely chop the stems; set the whole caps aside.

• Combine the vegetable mixture, chopped stems, crabmeat, egg white, yogurt, spices, and herbs.

• Stuff the mushroom caps with the crab mixture and arrange on the prepared sheet pan; bake for about 15 minutes.