Crab Stuffed Mushrooms

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove stems from mushrooms; finely chop stems.
  • Melt 2 tablespoons butter in a frying pan over medium heat.
  • Add mushroom stems and onion and cook, stirring, until onions are limp.
  • Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
  • Melt remaining 3 tablespoons butter in 9x13 pan.
  • Turn mushroom caps in butter to coat.
  • Place mushrooms in pan, cavity side up.
  • Evenly mound filling in each mushrooms cap, pressing it in firmly.
  • (At this point, you may cover and refrigerate until next day).
  • To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
  • Bake, uncovered, in a 400ºF oven, 15-20 minutes or until hot throughout.
  • Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
  • Provide forks.
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