These are perfect topped with mornay sauce. No filler in them, with the right amount of flavor. The mushrooms are perfect with the sorrel.
.75 oz. package of sorrel
1 tablespoon chopped garlic
½ tablespoon lemon juice
½ LB. jumbo lump crab meat
½ teaspoon old bay
Small pinch crushed red pepper
6-8 large silver dollar mushrooms
-Clean the mushrooms and remove the stems.
-Pick the sorrel and cut into thin strips.
-Mix in all the ingredients except the mushrooms and butter.
-Smoothly break up the crab meat while mixing.
-Fill the mushroom caps with the stuffing.
-Top with melted butter
-Bake at 350 degrees for 20 minutes
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