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Stuffed Mushrooms With Crabmeat

chef.jackson's picture
Ingredients
  Mushrooms 15 Large
  Vegetable soup mix 1 Ounce (1 Envelope, Lipton)
  Frozen crabmeat 6 Ounce, thawed and squeezed dry (1 Package)
  Sour cream 1⁄2 Cup (8 tbs)
  Dry bread crumbs 3 Tablespoon
  Snipped fresh dill 1 Tablespoon
  Hot pepper sauce 3 Dash
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
Directions

GETTING READY
Preheat the oven to 350°.
Grease a baking tray with oil or butter.

MAKING
Wash, drain and stem the mushrooms. On a vegetable board, finely chop the mushroom stems and add to a mixing bowl.
Combine soup mix, crab meat, sour cream, bread crumbs, dill, pepper sauce and pepper with the mushroom stems. Keep the stuffing aside.
Arrange the mushroom caps on the baking tray.
Using a small teaspoon, spoon the crab mixture into the mushrooms and press to pack lightly.
Brush the mushroom caps with butter.

FINALIZING
Bake the mushrooms in the preheated oven for 15-20 minutes or till the mushrooms are cooked.

SERVING
Serve the mushrooms as an hot. You could dribble a sauce of your choice over them.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
15

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