Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter, melted

  2. 24 fresh mushrooms

  3. 2 tablespoons butter

  4. 2 tablespoons minced green onions

  5. 1 teaspoon lemon juice

  6. 2 cloves of garlic minced

  7. 1 cup diced cooked crabmeat

  8. 1/2 cup bread crumbs

  9. 1 egg, beaten

  10. 1/2 teaspoon dried dill weed

  11. 3/4 cup shredded Monterey Jack cheese, divided

  12. 1/4 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Preparation : Rinse mushrooms thoroughly Preheat oven to 400 degrees F. Coat the bottom of a 9x13 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 minced garlic and green onions and cook for 3 minutes. Add chopped mushroom stems and cook another 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 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 or let them cool and place in the refrigerator. You can reheat them again in the microwave when you are ready to serve.


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