Crab-Stuffed Mushrooms

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Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms


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


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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