| | Directions |
- Preheat oven to 400 degrees. Melt 3 tablespoons butter and pour into a 9x13 inch baking dish.
- Remove stems from mushrooms. Set caps aside. Finely chop stems.
- Melt the other 2 tablespoons butter in a medium sauce pan. Stir in the chopped stems, onions, and garlic, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crab meat, bread crumbs, rosemary, and a third of the Monterey Jack cheese.
- Place mushrooms caps in the buttered pan, stir until the caps are coated with the butter. Arrange the caps cavity side up and generously stuff with the mixture. Top with the remaining Monterey Jack cheese. Pour olive oil in the pan around the mushrooms.
- Bake uncovered in the preheated oven for 15 to 20 minutes, or until the cheese is melted and lightly browned.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 5 tablespoons butter |
| - | | 24 mushrooms |
| - | | 1 1/2 tablespoons onions |
| - | | 1 teaspoon lemon juice |
| - | | 1 cup crab meat |
| - | | 1/2 cup soft bread crumbs |
| - | | 1 egg , beaten |
| - | | 1 teaspoon rosemary |
| - | | 3/4 cup shredded Monterey Jack cheese, divided |
| - | | 1 1/2 cloves garlic |
| - | | 1 tablespoon olive oil |
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