Total Calories: 360
Yield: 2 dozen
Sauté peppers, onion, and garlic in 1/4 cup butter until soft. Remove from heat and add egg, cheese, crabmeat, cayenne, and bread crumbs. Remove stems from mushroom caps. Melt remaining butter and dip each cap in melted butter. Stuff with crabmeat stuffing. At this point, can be refrigerated up to 3 days. Bake at 400° until lightly browned on top. Serve immediately.
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