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Stuffed Mushrooms with Crabmeat

Stuffed Mushrooms with Crabmeat — a mushroom recipe, 9 ingredients.

Mushroom

contains glutencontains dairycontains shellfishcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 12 ea. large mushrooms
  • 1 envelope vegetable soup mix
  • 6 oz (220 g) crab meat
  • ½ cup (120 ml) sour cream or plain yogurt
  • 3 tbsp plain dry bread crumbs
  • 1 tbsp fresh dill (optional)
  • 2 dashes hot pepper sauce
  • ⅛ tsp pepper (or to taste)
  • 2 tbsp butter, melted
Make it lactose-friendly
  • ½ cup (120 ml) sour cream or plain yogurt → lactose-free sour cream or coconut yogurt
  • 2 tbsp butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 350°F (180°C).
  2. Remove and finely chop mushroom stems.
  3. In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
  4. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
  5. Bake 15 minutes or until tender.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0