3 tablespoons butter, melted
24 large fresh button mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 small clove garlic
1 teaspoon lemon juice
1 cup diced cooked crab meat
½ cup seasoned dry bread crumbs
1 egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine or white merlot (any wine of choice really)
No nutrition information available
Preheat oven to 400°F.
Remove stems from mushrooms. Set aside caps. Finely chop stems, a food processor works good.
Melt 2 tablespoons butter in a skillet 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, crab meat, seasoned dry bread crumbs, egg, dill weed and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
In a 9x13 inch baking dish melt 3 tablespoons butter in preheating oven, remove when just melted.
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 crab meat mixture. Top with remaining Monterey Jack cheese.
(You can make these up to this point of stuffing and put in covered pan and refrigerate the night before just do not add wine until just before putting in preheated oven.)
Pour wine into the pan around the mushrooms.
Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Serve with lemon wedges.