Description
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Ingredients
- 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- ½ cup soft bread crumbs
- 1 egg, beaten
- ½ teaspoon dried dill weed
- ¾ cup shredded Monterey Jack cheese, divided
- ¼ cup dry white wine
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft
- about 3 minutes. Remove saucepan from heat. Stir in lemon juice
- crabmeat
- soft bread crumbs
- egg
- dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan
- and stir until caps are coated with the butter. Arrange caps cavity side up
- and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes
- until cheese is melted and lightly browned. Serve warm.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 8