Crab Stuffed Mushrooms

This is an easy, crowd-pleasing appetizer. Beautiful presentation and the creamy crab and horseradish work well with the spicy red pepper and crunchy water chestnuts.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 (4 1/2ounce) can  imitation crabmeat
• 1  tablespoon  horseradish cream
• 1⁄2 cup panko breadcrumbs
• 2  tablespoons green onions, diced
• 1  tablespoon red pepper flakes
• 3  tablespoons water chestnuts, chopped fine
• 1⁄4 cup dried mango
• 2  tablespoons cilantro, chopped fine
•  nonstick cooking spray
• 1 (12 ounce) package mushrooms (baby portabella)

Directions

1. Clean off the mushrooms with a damp paper towel. Cut off stems and hollow out. Dry off.
2. Spray each mushroom with non-stick spray and put on cookie sheet.
3. In a bowl, mix crab, horseradish, green onions yogurt and panko .
4. Place dried mango in 1 C warm water to rehydrate; drain and chop finely. Add to crab mixture.
5. Spoon about 1 T into each mushroom. Bake at 350°F Bake until mushrooms are golden brown about 15-20 minutes. Sprinkle with red pepper flakes and cilantro.