Aunt Sam's Seafood Stuffed Mushrooms

• 48 Mushrooms, cleaned, stems removed
• 12 oz. Crab Meat (picked clean) --This is one time artificial workes better!
• 1/4 c No Fat Sour Cream
• 1 T Fresh Lemon Juice
• 1/4 c No Fat Mayo
• 1/4 t Old Bay Seasoning
• 1 t Fresh Oregano, Minced (or less dried)
• 1/2 c Onions, Minced
• Cavender's Greek Seasoning to taste
• 1 clove Garlic, minced
• 6 T Parmesan Cheese, grated
• 2 T Fat-Free Bread Crumbs (more if needed)

Combine these, adjust seasoning and mound up in each mushroom cap.

Then:
Cut one large slice of really good Swiss Cheese into 48 little squares and place on each shroom. Sprinkle with more Cavender's and broil until bubbly. Serve immediately (the texture of the shroom goes downhill fast as it cools).

Recipe from Sam Miles, International Yacht Chef. Visit his website at the Guilt Free Gourment