Seafood Stuffed Mushrooms

Ingredients

2 Tablespoons Butter

2 Tablespoons Minced Green Onion

1 Cup Cooked Crabmeat, Finely Chopped

1/2 Cup Dry Bread Crumbs

1/2 Cup Shredded Monterey Jack Cheese

1 Egg, Beaten

1 Teaspoon Lemon Juice

1/2 Teaspoon Dried Dill Weed

1/2 Cup Butter, Melted

2 Pounds Fresh Cremini 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, 1/2 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.