Crab-Stuffed Mushrooms
Contributed byNancy Roth
Ingredients
- 36 large mushroom caps
- 4 ounce sour cream
- 1 can water chestnuts (drained)
- 8 ounce crab meat stuffing
- 1/4 cup margarine
- 1/4 pound Monterey Jack cheese (thinly sliced)
Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Instructions
Preheat oven to 450°. Remove stems from mushrooms. Finely chop stems and water chestnuts. Sauté in margarine. In medium bowl, add sautéed mixture to sour cream and crab meat stuffing. Spoon mixture into each mushroom cap and top with slice of cheese. Place on baking sheet and bake for 10 minutes.
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