Stuffed Mushrooms with Crabmeat
|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|
|Butter/Margarine||2 Tablespoon, melted|
Preheat the oven to 350°.
Grease a baking tray with oil or butter.
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.
Bake the mushrooms in the preheated oven for 15-20 minutes or till the mushrooms are cooked.
Serve the mushrooms as an hot. You could dribble a sauce of your choice over them.