Ingredients
- 24 ounces medium mushrooms (24 whole mushrooms)
- 5 tablespoons butter
- 2 tablespoons green onions, minced
- 1 teaspoon lemon juice
- 8 ounces cooked crab meat (about 1 cup)
- 1/2 cup soft bread crumbs, 1 slice run thru blender
- 1 egg, beaten
- 1/2 teaspoon dill
- 3/4 cup monterey jack cheese, shredded
- 3/4 cup dry white wine
- Lemon wedges, optional
How to Make
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Step 1: Remove stems from mushrooms; finely chop stems.
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Step 2: Melt 2 tablespoons butter in a frying pan over medium heat.
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Step 3: Add mushroom stems and onion and cook, stirring, until onions are limp.
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Step 4: Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
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Step 5: Melt remaining 3 tablespoons butter in 9x13 pan.
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Step 6: Turn mushroom caps in butter to coat.
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Step 7: Place mushrooms in pan, cavity side up.
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Step 8: Evenly mound filling in each mushrooms cap, pressing it in firmly.
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Step 9: (At this point, you may cover and refrigerate until next day).
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Step 10: To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
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Step 11: Bake, uncovered, in a 400ºF oven, 15-20 minutes or until hot throughout.
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Step 12: Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
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Step 13: Provide forks
We hope you enjoy this recipe!
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