Savory Crab Stuffed Mushrooms

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish with butter. (5 minutes)

Recipe View Gently remove stems from mushrooms. Set the mushroom caps aside. Finely chop the mushroom stems. (10 minutes)

Recipe View In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the chopped mushroom stems and minced green onions; cook until softened, about 3 minutes. Remove the saucepan from heat. (5 minutes)

Recipe View Stir in the lemon juice, diced crabmeat, fresh bread crumbs, beaten egg, and dried dill weed. Add 1/4 cup of the shredded Monterey Jack cheese and thoroughly blend all ingredients until well combined. (5 minutes)

Recipe View Place the mushroom caps in the prepared baking dish, ensuring they are lightly coated with the melted butter from the dish. Arrange the caps cavity-side up, and generously stuff each cavity with the crabmeat mixture. Top each mushroom with the remaining Monterey Jack cheese. (10 minutes)

Recipe View Pour the dry white wine into the pan around the mushrooms. Be careful not to pour it directly on top of the mushrooms, as this can wash away the cheese and stuffing. (2 minutes)

Recipe View Bake uncovered in the preheated oven for 15 to 20 minutes, or until the cheese is melted, lightly browned, and the mushrooms are tender. (20 minutes)

Recipe View Remove from oven and let cool slightly before serving. Serve warm, and enjoy! (5 minutes)