Diva Tasting: Seafood Stuffed Mushrooms…

Seafood Stuffed Mushrooms
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
  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.

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