Cheryl's own mushroom caps

• 1 cup sour cream
• 1 package cream cheese (softened)
• 12 teaspoon oregano
• 2 dashes Tabasco sauce
• black pepper
• 1 can crabmeat
• 1 cup dry breadcrumbs
• 2 tablespoons melted butter
• 12 lb mozzarella cheese, shredded
• 24 medium mushroom caps

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.
9. (so 35min.)

sour cream, cream cheese, oregano, tabasco sauce, black pepper, crabmeat, breadcrumbs, butter, mozzarella cheese, mushroom caps

Taken from www.food.com/recipe/cheryls-own-mushroom-caps-27651 (may not work)