These–little– goodies– are the– perfect addition– to your next– holiday– gathering– or even– the perfect– appetizer to– serve– before a cozy– dinner at– home. Everyone will be– dazzled by– every delicious– bite (they won’t– be able– to keep their– hands off of– them!) You can– smile– while– you think– of how– easy– they were– to toss– together! And– the best– part – I usually– end up– with– leftover– stuffing, which– freezes beautifully– until the– next– carry-in!
- 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 wine
- Prep 20 minutes
- Cook 20 minutes
- Ready In 40 minutes
- 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 9×13-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 a baking dish.
- Bake in the preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 329 calories; 25.4 g fat; 11.1 g carbohydrates; 14.5 g protein; 112 mg cholesterol; 381 mg sodium.