Yield: 4 servings
12 each Large mushrooms
1 each package vegetable soup mix
6 ounces Frozen crab meat *
1/2 cup Sour cream or plain yogurt
3 tablespoons Plain dry bread crumbs
1 tablespoon Snipped fresh dill **
3 Dashes hot pepper sauce
1/8 teaspoon Pepper
2 tablespoons Butter or margarine, melted
** Substitution: 1 teaspoon Dried Dill Weed.
Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yogurt, 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.