Crab-Stuffed Mushrooms
Crab-Stuffed Mushrooms
Ingredients
2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine
Directions
Preheat oven to 400 degrees F (200 degrees C).
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, 1/4 cup Monterey Jack cheese, egg, lemon juice, and
dill weed until well mixed.
Pour 1/2 cup melted butter in a 9x13-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.
Bake in preheated oven until cheese is melted and lightly
brown, 15 to 20 minutes.
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