Savory Crab Stuffed Mushrooms
Source of Recipe
allrecipes
Recipe Introduction
Loved this recipe with just a few changes: separately ran one slice of wonderbread and then the stems through the food processor (mini chopper). Used prepackaged shredded fancy Monterey Jack cheese and covered the bottom of the baking pan, about 1/8 inch with Cavit Pinot Grigio 2003(It was already open). I used lump crabmeat making sure all the cartilage was removed. Served the mushrooms with RVTZ Cellars, Russian River Valley, Chardonnay, 2000. Everyone loved it. I was looking to make an impression.
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
1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
2. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
3. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
4. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
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