STUFFED MUSHROOMS

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

Melted butter

-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