Stuffed Mushrooms with Crabmeat

• 12 large mushrooms
• 1 envelope vegetable soup mix
• 6 ounces frozen crabmeat
• 12 cup sour cream or 12 cup plain yogurt
• 3 tablespoons plain breadcrumbs
• 1 tablespoon fresh dill, Snipped (Substitution: 1 t Dried Dill Weed.)
• 3 dashes hot pepper sauce
• 18 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons margarine, Melted

1. Preheat oven to 350 degrees F.
2. Remove and finely chop mushroom stems.
3. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.
4. Set aside.
5. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
6. Bake 15 minutes or until tender.
7. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead.
8. Simply prepare and stuff as above.
9. Cover and refrigerate.
10. To serve, brush with butter then bake as above.

mushrooms, vegetable soup mix, frozen crabmeat, sour cream, breadcrumbs, fresh dill, pepper sauce, pepper, butter

Taken from www.food.com/recipe/stuffed-mushrooms-with-crabmeat-6999 (may not work)