CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BAKED STUFFED MONTEREY MUSHROOMS WITH CRAB & DILL

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stuffed Mushrooms
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Stuffed Monterey Mushrooms
   by sgre52160



24 medium mushroom caps, stems removed and minced 1 (1 lb) pkg spiced sausage 1 (8 oz) pkg cream cheese, softened 2 oz Monterey jack cheese, grated 1 tbsp crushed red pepper flakes 2 tbsp parmesa




Portobello Mushrooms Stuffed With Monterey Jack Cheese
   by sgre52160



4 large portobello mushrooms 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp minced fresh thyme 3 large cloves garlic minced 1/2 cup minced red bell pepper 1 1/2 cups fine fresh bread crumbs 3 t




Crab Stuffed Mushrooms
   by sgre52160



24 large mushrooms 1/2 to 3/4 lb crabmeat, a combination of lump and claw is good 4 oz Mascarpone cheese 1 tsp mayonnaise I tbsp minced onion 1 tbsp finely minced celery Hot pepper sauce, to ta




Crab Stuffed Mushrooms 8
   by sgre52160



1/2 lb crab, flaked 5 tbsp butter 3 tbsp onion—chopped 3 tbsp flour 1 cup milk 1/8 tsp salt Pinch cayenne pepper 2 tbsp parmesan cheese, grated 2 tbsp dried bread crumbs 1 tbsp par




Crab Stuffed Mushrooms X
   by sgre52160



2 dozen large mushrooms, stems removed and chopped 1 (7 1/2 oz) can crabmeat, drained and flaked 1 tbsp snipped fresh parsley and chopped pimiento 1 tsp chopped capers and dry mustard 1/2 cup mayo





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.