Crab Stuffed Mushrooms

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

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

imitation crabmeat, horseradish cream, breadcrumbs, green onions, red pepper, water chestnuts, mango, cilantro, nonstick cooking spray, mushrooms

Taken from www.food.com/recipe/crab-stuffed-mushrooms-479434 (may not work)