Crab-Stuffed Mushrooms

• 18 pieces Large Button Mushrooms
• 6 Tablespoons Butter, Divided
• 2 cloves Garlic, Minced
• 3 stalks Green Onion, Chopped
• 2 teaspoons Lemon Juice
• 4 ounces, weight Cream Cheese, Softened
• 4 ounces, weight Canned White Crabmeat, Well-drained
• 1 pinch Salt, Pepper, Cayenne
• 1/4 cups Chardonnay Wine
• 1/4 cups Bread Crumbs

1. 1.
2. Clean mushrooms with a damp paper towel.
3. Pop stems out of mushrooms.
4. Cut off the tough ends of the stems and discard.
5. Finely chop the rest of the stems.
6. Set mushroom caps aside for now.
7. 2.
8. In a small skillet, sautee the chopped mushroom stems in 2 Tablespoons of butter for 2-3 minutes.
9. Add garlic and saute for another minute or two.
10. Remove from heat and put in a medium bowl.
11. 3.
12. To the bowl, add green onions, lemon juice, cream cheese, crab meat and a sprinkle of salt + pepper and cayenne pepper.
13. 4.
14. Melt 3 Tablespoons of butter in a small bowl.
15. Mix in 1/4 Cup of chardonnay.
16. Pour into the bottom of a baking pan.
17. 5.
18. Preheat oven to 350F.
19. Stuff the mushroom caps with the crab mixture.
20. Heat remaining 1 Tablespoon of butter in the microwave.
21. Stir in 1/4 Cup bread crumbs.
22. Sprinkle the bread crumbs over the mushrooms.
23. Place mushrooms over melted butter/wine in pan.
24. 6.
25. Bake in oven for 20 minutes or until mushrooms look juicy and bread crumbs are toasted.

mushrooms, butter, garlic, stalks green onion, lemon juice, weight cream cheese, white crabmeat, salt, chardonnay wine, bread crumbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-stuffed-mushrooms-2/ (may not work)