Shelly's Recipe

BAKED STUFFED MONTEREY MUSHROOMS WITH CRAB & DILL

Category: Stuffed Mushrooms

2 Tbsp. unsalted butter
2 Tbsp. minced scallions or green onions (or use yellow onions)
Stems from 24 mushrooms, finely chopped
1 large garlic clove, peeled & pressed or finely minced
1 1/2 tsp. fresh lemon juice
7 oz. can (1 cup) crab, drained & flaked
1/2 c. fresh breadcrumbs (approximately 1 slice)
1 large egg, beaten
1/2 tsp. dried dill weed or use 1 1/2 tsp. chopped fresh
1/3 c. finely shredded Monterey Jack cheese
4 Tbsp. unsalted butter, cut into slices
Caps from 24 mushrooms
Additional 1/2 c. finely shredded Monterey Jack cheese
1/3 c. dry white wine or extra-dry vermouth
Optional: chopped fresh dill for garnish
Lemon wedges for garnish

Preheat your oven to 400 degrees. Have a 9x13-inch baking dish ready.

Make the stuffing. In a medium frying pan over medium heat, melt the 2 tablespoons of butter, In it, saute the scallions or onions with the finely chopped mushrooms stems & garlic for 3-4 minutes or until vegetables are softened. Remove pan from heat and stir in items 5-10. Set aside.

Place the 4 tablespoons of butter cut into slices in your 9x13-inch baking dish. Transfer to the oven just until butter is melted. Remove from oven and turn the mushroom caps in the butter until they are all coated. Turn mushroom caps with insides up in the baking dish.

Divide the stuffing mixture among the mushroom caps. Sprinkle tops with the additional 1/2 cup of finely shredded Monterey Jack cheese. Pour the wine in the bottom of the baking dish around the stuffed mushrooms. Bake, uncovered, for 20 minutes or until the cheese is melted and lightly browned. Using a spatula transfer mushrooms to a serving dish. Sprinkle tops with chopped fresh dill if desired and serve warm with lemon wedges.