Crab Stuffed Mushrooms: An Irresistible Appetizer Recipe

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1 cup cooked crabmeat, finely chopped
• 0.5 cup dry bread crumbs
• 0.25 cup shredded Monterey Jack cheese
• 1 egg, beaten
• 1 teaspoon lemon juice
• 0.5 teaspoon dried dill weed
• 0.5 cup butter, melted
• 1.5 pounds fresh button mushrooms, stems removed
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup dry white wine

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a skillet, melt 2 tablespoons of butter. Sauté the green onion until softened, approximately 2 minutes. Transfer the softened green onion to a mixing bowl. Add the crabmeat, bread crumbs, 1/4 cup of Monterey Jack cheese, egg, lemon juice, and dill weed. Mix until well combined.
3. Pour 1/2 cup of melted butter into a 9x13-inch baking dish. Coat each mushroom cap in the butter. Fill the mushroom caps generously with the prepared crab mixture and top with the remaining 1/2 cup of Monterey Jack cheese. Pour the white wine into the baking dish.
4. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and lightly browned to perfection.

Nutrition

• Calories: 329 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 381 mg
• Protein Content: 15 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g