Crab Stuffed Mushroom Caps

Mushroom caps stuffed with crab, jack cheese and a little white wine. These bite-sized goodies are usually the first to go.

• 3 tablespoons butter, melted
• 24 fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons minced green onions
• 1 garlic clove or 1 teaspoon minced garlic
• 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
• 1/4 cup soy sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
2. Remove stems from mushrooms. Set aside caps and finely chop the stems.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems, chopped garlic 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.
4. 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 and soy into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. Baste 1 - 2 times throughout with the sauce from the bottom of the pan.