NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- mushrooms, large12
- vegetable soup mix1 envelope
- crabmeat6 oz
- sour cream, or plain yogurt1/2 cup
- breadcrumbs, plain; dry3 tbsp
- dill, fresh; optional1 tbsp
- hot pepper sauce2 dash
- pepper, or to taste1/8 tsp
- butter, melted2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat oven to 350°F (180°C).
Remove and finely chop mushroom stems.
In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, 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.