Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

3 1/2 tbsp. melted butter
25 mushrooms (stems removed and finely chopped (set them aside), they should look like little caps)
2 tbsp. butter
2 1/2 tbsp. green onions (chopped)
1 tsp. lemon juice
1 cup crab meat (cooked and diced)
1/2 cup soft breadcrumbs
1 egg (beaten)
1/2 tsp. dry dill weed
3/4 cup Monterrey jack cheese and Gruyere cheeses (divided)
1/4 cup dry white wine
1 tsp. fresh parsley (chopped)

Preheat oven to 400 degrees. Grease the bottom of a baking dish with 3 1/2 tbsp. butter. In a pan over medium heat, melt the 2 tbsp. butter; add in the chopped mushroom stems and green onions and cook until softened, about 3-4 minutes; remove pan from heat. Stir in the lemon juice, crab meat, crumbs, egg, dill weed and 1/4 cup of the cheese; mix well.

In the baking dish, place the mushroom caps and stir until caps are buttered from the sides and bottom of the pan. Spoon in crab mixture to each cap and top with remaining cheese; pour the wine around the mushrooms in the baking dish. Bake for 17-20 minutes until cheese is melted and lightly browned. Sprinkle on fresh parsley and serve.

*Johnna's tip: For more of a bite, add in 1 tsp. of red pepper flakes. This will spice things up a little bit and won't take away from the power of the crab meat and mushroom combination. JKGF is preparing for the big V-day and what better way to say I love You then to have little finger foods on hand to feed your special someone or to have on hand for a singles cocktail party. Mushrooms filled with a small mountain of crab meat is a good start;-)

Picture source: http://www.marketday.com/mealplanning/recipesView.aspx?RecipeID=771