Ingredients
3 tbsp butter, melted
24 fresh mushrooms
2 tbsp butter
2 tbsp spring onions, fine chopped
½ tsp SIDS CRAZY LEMON
1 tsp lemon juice
1 cup diced cooked crabmeat
½ cup bread crumbs
1 egg, beaten
½ tsp dried dill
¾ cup grated mild cheddar, divided
¼ cup dry white wine
Directions
Preheat oven to 200°C. Prepare a 20x30 cm baking dish with 3 tablespoons butter.
Remove stems from mushrooms and finely chop. Set aside caps.
Melt 2 tablespoons butter in a saucepan. Stir in the chopped stems and spring onions, SIDS CRAZY LEMON and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, bread crumbs, egg, dill and ¼ cup cheese. Thoroughly 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 spring onion and crabmeat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.
