•       2 tablespoons butter
•       2 tablespoons minced green onion
•       1 cup cooked crabmeat, finely chopped
•       1/2 cup dry bread crumbs
•       1/4 cup shredded Monterey Jack cheese
•       1 egg, beaten
•       1 teaspoon lemon juice
•       1/2 teaspoon dried dill weed
•       1/2 cup butter, melted
•       1 1/2 pounds fresh button mushrooms, stems removed
•       1/2 cup shredded Monterey Jack cheese
•       1/4 cup dry white wine

1      Preheat oven to 400 degrees F (200 degrees C).

2      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.

3      Pour 1/2 cup melted butter in a 9x13-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.

4      Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.