Crab Stuffed MushroomsSubmitted by: SLICKLIZARD41
3 Tbsp butter, melted
24 fresh mushrooms
2 Tbsp butter
1 tsp lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the crabmeat mixture. Top with remaining Monterey Jack cheese.
5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Serving size = 3 mushrooms
Number of Servings: 8
Recipe submitted by SparkPeople user SLICKLIZARD41.