Perfect Crab-Stuffed Mushrooms
Description
Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
Ingredients
•
2 tablespoons butter
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2 tablespoons minced green onion
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1 cup cooked crabmeat, finely chopped
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1/2 cup dry bread crumbs
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1/4 cup shredded Monterey Jack cheese
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1 egg, beaten
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1 teaspoon lemon juice
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1/2 teaspoon dried dill weed
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1/2 cup butter, melted
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1 1/2 pounds fresh button mushrooms, stems removed
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1/2 cup shredded Monterey Jack cheese
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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 9x13-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.