Stuffed Mushrooms with Crabmeat
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
mushrooms
large |
|
| 1 | package | soup mix, vegetable, dry | * |
| 6 | ounces |
crab meat
frozen, ** |
|
| ½ | cup |
sour cream
yogurt, plain |
|
| 3 | tablespoons |
bread crumbs
plain, dry |
|
| 1 | tablespoon |
dill weed
snipped, fresh or 1 tablespoon dill weed, dried |
|
| 3 | dashes | red hot pepper sauce |
*
|
| ⅛ | teaspoon | black pepper |
|
| 2 | tablespoons |
butter
or margarine, melted |
|
Trans-fat Free, Low Carb
Directions
- Crabmeat is to be thawed and squeezed dry.
Preheat oven to 350℉ (180℃).
Remove and finely chop mushroom stems.
In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.
Set aside.
On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
Bake 15 minutes or until tender.
Makes about 12 appetizers.
MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead.
Simply prepare and stuff as above.
Cover and refrigerate. To serve, brush with butter then bake as above.
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