Preheat oven to 400.
Prepare a 9X13 baking dish with 3 tablespoons of butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. stir in the chopped stems and green onions 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. Throughly blend the mixture.
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 green onion and crabmeat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 123 (75%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.8mg||18 %|
|Sodium 167.6mg||6 %|
|Potassium 300.3mg||8 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.1g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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