Ingredients
3 T FF Margarine
24 medium mushroom(s)
2 T FF Margarine
1 tsp lemon juice, canned or bottled
2 T scallion(s)
1 C imitation crab
1/2 C dried bread crumbs
1/4 C Egg substitute
1/2 tsp dried dill weed
3/4 C shredded RF Monterey Jack cheese
1/4 C white wine
Preheat oven to 400 degrees.. Prepare 9x13 inch baking dish with 3 tablespoons margarine.
Remove stems from mushrooms, set aside caps. Finely chop stems.
Melt 2 tablespoons margarine in saucepan over medium heat. Stir in chopped stems and green onions cook until soft, about 3 minutes. Remove from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese and thoroughly blend.
Place mushroom caps in buttered pan, and stir until coated with butter. Arrange caps cavity side up, stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around mushrooms.
Bake uncovered 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Serving size: 3 mushrooms.
