Prep time: 25 mins | Cook time: 20 mins | Total time: 45 mins | Servings: 8 | Yield: 24 mushrooms
This recipe is worth the try. So good, easy, and quick to throw together, and the ingredients are not hard to find. Mushrooms stuffed with super delicious onion and crab mixture and topped with cheese. Enjoy warm with some lemon wedges.
Ingredients
3 tbsp butter, melted
24 fresh mushrooms
2 tbsp butter
2 tbsp minced green onions
1 tsp lemon juice
1 c. diced cooked crabmeat
½ c. soft bread crumbs
1 Egg, beaten
½ tsp dried dill weed
¾ c. shredded Monterey Jack cheese, divided
¼ c. dry white wine
How to make Super Savory Crab Stuffed Mushrooms
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Grease a 9 x 13-inch baking dish with 3 tbsp butter.
Step 3: Cut the stems of the mushrooms and chop finely. Reserve the caps.
Step 4: In a medium saucepan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the chopped stems and green onions to the pan. Stir and cook for about 3 minutes until soft. Then, take the pan out of the heat. Quickly stir in the lemon juice, crab meat, soft bread crumbs, egg, dill weed, and 1/4 cup Monterey Jack cheese until completely combined.
Step 5: In the buttered pan, add the mushrooms. Stir to coat with the butter.
Step 6: Set the caps cavity side-up and generously stuff with the green onion and crabmeat mixture, then top with the rest of the Monterey Jack cheese. Around the mushrooms, pour the wine into the pan.
Step 7: Place inside the preheated oven and bake for about 15 to 20 minutes, uncovered, until the cheese has melted and a bit brown.
Step 8: Serve warm. Enjoy!
Nutrition Facts:
Per Serving: 176 Calories | Protein 9.8g | Carbohydrates 7.3g | Fat 11.8g | Cholesterol 64.6mg | Sodium 233.3mg.
Ingredients
- 3 tbsp butter, melted
- 24 fresh mushrooms
- 2 tbsp butter
- 2 tbsp minced green onions
- 1 tsp lemon juice
- 1 c. diced cooked crabmeat
- ½ c. soft bread crumbs
- 1 Egg, beaten
- ½ tsp dried dill weed
- ¾ c. shredded Monterey Jack cheese, divided
- ¼ c. dry white wine
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Grease a 9 x 13-inch baking dish with 3 tbsp butter.
Step 3: Cut the stems of the mushrooms and chop finely. Reserve the caps.
Step 4: In a medium saucepan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the chopped stems and green onions to the pan. Stir and cook for about 3 minutes until soft. Then, take the pan out of the heat. Quickly stir in the lemon juice, crab meat, soft bread crumbs, egg, dill weed, and 1/4 cup Monterey Jack cheese until completely combined.
Step 5: In the buttered pan, add the mushrooms. Stir to coat with the butter.
Step 6: Set the caps cavity side-up and generously stuff with the green onion and crabmeat mixture, then top with the rest of the Monterey Jack cheese. Around the mushrooms, pour the wine into the pan.
Step 7: Place inside the preheated oven and bake for about 15 to 20 minutes, uncovered, until the cheese has melted and a bit brown.
Step 8: Serve warm. Enjoy!
