Crabmeat or tuna stuffed Portobello mushroom caps

This recipe was so good. I had it with a glass of wine ☺ I made both crabmeat and tuna stuffed Portobello mushroom caps. The recipes are the same; just substitute crabmeat for tuna or vice versa. Here is the recipe. Enjoy.

Crabmeat or tuna stuffed Portobello mushroom caps

1 cup of crabmeat (canned crabmeat is ok) OR 1 cup of tuna (canned tuna is ok)

3 Portobello mushroom caps ¼ cup Greek yogurt 1 small onion, diced to small pieces 1/3 cup fresh parsley leaves, chopped 1/3 cup fresh cilantro, chopped ½ cup green onions, chopped 3 tbsp Parmesan cheese 1 tbsp black pepper (more or less depend on your taste) 1 tbsp garlic powder

1. Combine crabmeat or tuna, Greek yogurt, onion, parsley, cilantro, green onion and Parmesan. 2. Add black pepper and garlic powder, to taste. 3. Stuff the mushroom caps with the mixture 4. Transfer to the oven and bake for about 20 minutes or until filing is hot and melted.

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