Crab Stuffed Mushrooms

Directions

1. 1
   Remove stems from mushrooms; finely chop stems.
2. 2
   Melt 2 tablespoons butter in a frying pan over medium heat.
3. 3
   Add mushroom stems and onion and cook, stirring, until onions are limp.
4. 4
   Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
5. 5
   Melt remaining 3 tablespoons butter in 9x13 pan.
6. 6
   Turn mushroom caps in butter to coat.
7. 7
   Place mushrooms in pan, cavity side up.
8. 8
   Evenly mound filling in each mushrooms cap, pressing it in firmly.
9. 9
   (At this point, you may cover and refrigerate until next day).
10. 10
    To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
11. 11
    Bake, uncovered, in a 400 degrees F oven, 15-20 minutes or until hot throughout.
12. 12
    Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
13. 13
    Provide forks.