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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Perfect Crab-Stuffed Mushrooms Recipe

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This recipe for Perfect Crab-Stuffed Mushrooms is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
1/2 cup dry bread crumbs
1/4 cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 cup butter, melted
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup shredded Monterey Jack cheese
1/4 cup dry white
Directions:
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

 

 

 

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