SAVORY CRAB STUFFED MUSHROOMS

SAVORY CRAB STUFFED MUSHROOMS


3 Tbsp. butter, melted
24 fresh mushrooms
2 Tbsp. butter
2 Tbsp. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ tsp. dried dill weed
¾ shredded Monterey Jack cheese, divided
¼ cup white wine


1. Preheat oven to 400^. Prepare an 9x13-inch baking dish with 3 Tbsp. butter.

2. Remove stems from mushrooms. Set aside caps. Finely chop stems.

3. Melt 2 Tbsp. 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 until lemon juice, crabmeat, soft breadcrumbs, eggs, dill weed, and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.

4. 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.

5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.

Yield: 8 servings.