Oyster-Stuffed Mushrooms   
    Makes 40 to 50 apptizers

1  (3-2/3 oz) can smoked oysters
1lb. medium mushrooms
2 tablespoon minced green onions
1/2 cup dairy sour cream
1/2 cup fine dry breadcrumbs

Turn oysters into a strainer; set aside to drain.  Wipe mushrroms with a damp cloth; remove stems.  Chop mushroom stems very fine.  In a medium bowl, combine chopped mushroom stems, onions, sour cream and breadcrumbs.  Chop drained oysters very fine.  Add to breadcrumb mixture.  Preheat oven to 375 degrees.  Spoon yster mixture into mushroom caps.  Arrange filled mushrooms over bottom of 13" x 9" baking dish, fillin-side up.  Pour 1/2 cup water around but not on mushrooms.  Bake 15 to 20 minutes in preheated oven until mushrooms are tender. Serve warm.  If you make these ahead and refigerate them wait to add the water until just before baking.