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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I got this recipe many years ago from the Sunsest Hors d'Oeuvres coobook. Besides tasting good, I love this recipe because the mushrooms can be prepared 1 day ahead which really helps when getting ready for guests. Ingredients:
24 medium mushrooms |
5 tablespoons butter |
2 tablespoons green onions, minced |
1 teaspoon lemon juice |
1 cup crabmeat, cooked |
1/2 cup soft breadcrumbs, 1 slice run thru blender |
1 egg, beaten |
1/2 teaspoon dill |
3/4 cup monterey jack cheese, shredded |
3/4 cup dry white wine |
lemon wedge (optional) |
Directions:
1. Remove stems from mushrooms; finely chop stems.
2. Melt 2 tablespoons butter in a frying pan over medium heat.
3. Add mushroom stems and onion and cook, stirring, until onions are limp.
4. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
5. Melt remaining 3 tablespoons butter in 9x13 pan.
6. Turn mushroom caps in butter to coat.
7. Place mushrooms in pan, cavity side up.
8. Evenly mound filling in each mushrooms cap, pressing it in firmly.
9. (At this point, you may cover and refrigerate until next day).
10. To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
11. Bake, uncovered, in a 400ºF oven, 15-20 minutes or until hot throughout.
12. Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
13. Provide forks.
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