Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
Spoon mixture into mushroom caps and top with slices of cheese.
Bake 12-15 minutes or until cheese is lightly browned.