INGREDIENTS
24
mushrooms
4 oz
cream cheese
1/2 cup
mozarella (grated)
1/2 cup
parmesan (grated)
1/2 cup
sour cream (125mls)
8 oz
crab meat (I used gluten free crab sticks, chopped)
1 tsp
garlic
1 tsp
mustard powder
2 tbsp
parsley
2 tbsp
chives (finely chopped)
1 tbsp
lemon juice, fresh squeezed