a southwest-inspired, light stew with flair.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 2 tablespoons minced green onion
- 1 cup cooked crabmeat, finely chopped
- ½ cup dry bread crumbs
- ¼ cup shredded Monterey Jack cheese
- 1 egg, beaten
- 1 teaspoon lemon juice
- ½ teaspoon dried dill weed
- ½ cup butter, melted
- 1 ½ pounds fresh button mushrooms, stems removed
- ½ cup shredded Monterey Jack cheese
- ¼ cup dry white wine
Instructions
- 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 baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 15 g |
| Sodium | 381 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Loved them (though I did my usual tweak it a bit with garlic). I thought I’d add a hint – they freeze beautifully uncooked, so when taking them out to cook, instead of rolling them in melted butter I just buttered the frozen outsides. Less dishes and less waste.
Skip the cheese. It just masks the crab flavor. Add a dash of Old Bay.
The mushrooms were gorgeous, and my guests were impressed. However, I think they were very underseasoned. Next time I make them, I’ll skip the dill and instead (a) sautee a minced clove of garlic along with the green onions, and (b) use about 1 tsp. of Old Bay seasoning. Also, I brushed the bottoms of the mushroom caps with butter and baked them for 8 minutes, bottom side facing up, then let them cool before stuffing them. Even so, they were just barely cooked through, so next time I may pre-bake them for 10 minutes.
I added extra crab
It was delicious! Wouldn’t change a thing. I will definitely make them again.
I loved this, but found it a little bland. I used canned crab, and added some cumin, pepper, a dash of cayenne—just whatever spices you like to kind of perk it up a bit. My 21 year old grandson declared it was his new very favorite dish!!
Added garlic powder, 1 finely chopped red bell pepper. I had leftover stuffing so I made crab cakes (coated w flour and pan fried)
Having waited until New Years Eve day to try this, crab was not to be found. Instead I used canned baby shrimp. I also added garlic to the butter in the baking dish. The final product…rich and decadent!
Absolutely amazing. If you make a double batch it will be enough for an army!
You had us at shrooms. Great side dish. Followed the recipe as written but added bacon bits (real, duh) and fresh minced garlic because every savory recipe gets improved adding bacon and garlic.
I doubled the recipe because I used large portobello mushroom caps. The only thing different I did was use garlic and add cheese on top for the last few minutes of baking. They were fantastic! My family raved about these. Will definitely make again!
Very easy recipe! Flavor was really quite good!!
I would try it with garlic as others suggested next time. Still tasty bites!
These were delicious!!!!
Very bland, something is missing…
Unfortunately nobody really liked them much. I made exactly the way it said, but the comments were that they really couldn’t taste the crab(which was quite expensive I might add) and that all they really noticed was the bread crumbs. To be quite honest I felt the same way. Was quite disappointed and will try to find another recipe as it was time consuming and obviously a waste of time.
Perfect
It was so easy to make , served them for New Years day. My family loved them. Easy recipe, will make again.
Delicious! I had extra filling which paired nicely with crackers.
This recipe was ok. I used imitation crab, but I believe the lack of flavor wasn’t due to just that fact. Overall, it lacked something. A bit of salt did help, but I like other recipes better. However, I did enjoy the added dimension of flavor that the dry white wine provided.
These are the worst tasking stuffed mushrooms. Not enough spices to provide any flavor. A good starting point if you already know what seasonings could add flavor to this. Sorry, this one was a total “F” in flavor