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Stuffed Mushrooms with Crabmeat and Dill

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Recipe Ingredients

12 ea large mushrooms
1 ea env. vegetable soup mix
6 oz frozen crab meat
1/2 cup sour cream or plain yogurt
3 tbsp plain dry bread crumbs
1 tbsp snipped fresh dill
3 dashes hot pepper sauce
1/8 tsp pepper
2 tbsp butter or margarine, melted

Cooking Procedures

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 yougurt, 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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

pulp add three quarts of apple or grape juice and to each four quarts of the mixture two 174 CONSERVATION RECIPES CANNING AND teaspoonfuls of ground cinnamon and one of ground cloves. Or, if apple or grape syrup prepared as directed in recipe for Syrup for Cooking purposes is available, add one quart of syrup to one quart of pulp instead of using the juice as noted above. (C) Boil down to a thick, buttery consistency. Seal boiling hot in jars or cans. This preserve will be tart and wi

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