Credit: allrecipes.com

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INGREDIENTS:

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  • 2 tablespoons butter
  • 2 tablespoons minced green onion
  • 1 cup cooked crabmeat, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup shredded Monterey Jack cheese
  • 1 egg, beaten
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried dill weed
  • 1/2 cup butter, melted
  • 1 1/2 pounds fresh button mushrooms, stems removed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup dry white wine

DIRECTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  3. Pour 1/2 cup melted butter in a 9×13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Source: allrecipes.com

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