1 (7.5-ounce) can crabmeat
2 pounds mushrooms, stems removed and chopped
4 tablespoons green onion, minced
1 cup sour cream
1 cup dry fine bread crumbs
Milk for moisture
Preheat oven to 375 degrees. In a mixing bowl, add stems, onion, sour
cream, bread crumbs, and crabmeat. Add milk if dry. Fill mushroom
caps. Place in 13x9-inch baking dish, baking for 15-20 minutes.
Yield: 40-50 mushrooms.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.