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Savory Crab Stuffed Mushrooms




Source of Recipe


LA VAUN at allrecipes.com


Recipe Introduction


I made 160 of these for Trina and Adam's wedding reception in September 2010. Perhaps because I was making such a huge amount, the amounts seemed to be a little off. Jessica put together the stuffing and we agreed that there was a little too much crabmeat. She also added a little minced garlic - sauteed with the vegetables. These were very popular - but they are better just out of the oven because they tend toward flabbiness in a chafing dish.



List of Ingredients




3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese,
divided
1/4 cup dry white wine

Recipe



Preheat oven to 400 degrees F.

Remove the stems from the mushrooms. Set the caps aside and finely chop the stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions (and garlic, if using) and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Add the crabmeat and gently toss to mix.

Place the mushroom caps in a 9x13-inch baking dish and drizzle with 3 T. melted butter. Turn to coat. Stuff the mushrooms with the crabmeat mixture. Top with the remaining cheese. Pour the wine into the bottom of the pan.

Bake, uncovered for 15-20 minutes. The cheese should be melted and the stuffing lightly browned.