Baked Crab Stuffed Mushrooms
Need an appetizer for the basketball finals coming up? Try baked crab stuffed mushrooms. It’s cooked in white wine and topped with cheese!
Ingredients
- 5 Tbsp. butter, melted, divided
- 24 fresh mushrooms
- 2 Tbsp. minced green onions
- 1 tsp. fresh lemon juice
- 1 cup diced cooked crabmeat
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1/2 tsp. dried dill weed
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/4 cup dry white wine
Instructions
- Preheat oven to 400°.
- Grease a 9 x 13-inch baking dish with 3 tablespoons butter. Remove mushroom stems. Finely chop stems and set caps aside. Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Stir in chopped mushroom stems and onions until soft, about 3 minutes. Remove from heat. Stir in lemon juice, crabmeat, bread crumbs, egg, dill weed and 1/4 cup cheese; thoroughly blend.
- Place mushroom caps in buttered pan and stir until caps are coated with butter. Arrange cavity-side up and stuff generously with crabmeat mixture. Top with remaining cheese. Pour wine into pan around mushrooms. Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
