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Savory Crab Stuffed Mushrooms
Savory Crab Stuffed Mushrooms
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Crab-stuffed mushrooms baked in a rich wine and butter sauce, topped with cheese.
Ingredients:
  • 3 tablespoons butter, melted
  • 24 fresh mushrooms
  • 2 tablespoons minced green onions
  • 1 teaspoon lemon juice
  • 1 cup diced cooked crabmeat
  • 0.5 cup soft bread crumbs
  • 1 egg, beaten
  • 0.5 teaspoon dried dill weed
  • 0.75 cup shredded Monterey Jack cheese, divided
  • 0.25 cup dry white wine
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously butter a 9x13 inch baking dish.
  • Separate mushroom caps from stems. Finely dice the stems.
  • In a medium saucepan over medium heat, melt 2 tablespoons of butter until bubbling. Add the chopped stems and green onions, sauté until softened, approximately 3 minutes. Remove from heat and mix in lemon juice, crabmeat, soft bread crumbs, egg, dill weed, and 1/4 cup of Monterey Jack cheese. Combine everything together until well blended.
  • Place the mushroom caps in the buttered pan and toss them gently until they're well coated. Arrange the caps cavity side up, generously fill them with the green onion and crabmeat mixture, then sprinkle with the remaining Monterey Jack cheese. Finally, pour the wine around the mushrooms in the pan.
  • Place in the oven as it heats up, allowing the cheese to melt and turn golden brown, for 15-20 minutes. Serve while still warm.

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