Crab-Stuffed Mushrooms

Source: Nancy Roth, Main Library (2007)
Prep time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes


large mushroom caps
4 oz
sour cream
1 cn
water chestnuts (drained)
8 oz
crab meat stuffing
1⁄4 c
1⁄4 lb
Monterey Jack cheese (thinly sliced)


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.