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