Cheryl's own mushroom caps

Submitted by A-lady

"This is my own version of what my hubby admired in the restaurants. it is an easy but impressive thing."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 4 appetizers
• Serves: 4

ingredients

• 236.59 ml sour cream
• 1 package cream cheese (softened)
• 2.46 ml oregano
• 0.5 ml Tabasco sauce
• black pepper
• 1 can crabmeat
• 236.59 ml dry breadcrumbs
• 29.58 ml melted butter
• 226.79 g mozzarella cheese, shredded
• 24 medium mushroom caps

directions

1. Combine cream cheese and sour cream in mixer till smooth.
2. Add oregano,Tabasco and pepper to taste.
3. Hand stir in the crab meat.
4. Remove stems from mushrooms and place caps in escargot dishes or tiny oven casseroles.
5. Heap filling onto caps to overflowing (you might have some left over for more, also freezes well) sprinkle with more oregano; top with mozzarella.
6. Mix bread crumbs and butter together, and sprinkle over top of caps.
7. Bake at 375 for 30 minutes then turn broiler on to brown bread crumbs on top for another 5 or so minutes.
8. These are great to make ahead also, prepare in the morning and just heat for an additional 5 minutes.(so 35min.)

Reviews

[Carol]

These are very yummy! I've ate them many times and can't wait to try them again!

 

[Alice In Wa]

Very nice. These make a good side dish .