Crab-Stuffed Mushrooms Recipe

Ingredients:

10-15 Fresh Mushrooms (I used White Button Mushrooms; you could use 2 Portabellas instead)
3 Tbsp. Butter
1 Cup Diced or Shredded Crab Meat (or Imitation Crab Meat)
3 tsp. Lemon Juice
1 Egg, Beaten (or Egg White for the healthier route)
2 tsp. Oregano
2 tsp. Basil
1/2 Cup Italian Bread Crumbs
3/4 Cup Monterrey-Jack Cheese
1/4 Cup Dry White Wine

Directions:

Preheat Oven to 400 degrees. Spray a 9×13 baking dish with non-stick butter-flavored cooking spray.
Remove stems from mushrooms (you should just be able to pull them out easily). Dice stems into small pieces.
In a skillet, over medium-high heat, cook butter and mushroom stem pieces for about 3-5 minutes.
Remove from heat and add in the rest of the ingredients, minus the wine (i.e. crab meat, lemon juice, egg, oregano, basil, bread crumbs, and cheese). Stir well to combine.
Pour wine at the bottom of the baking dish. Place mushroom caps, cavity-side up, in the baking dish. Spoon the crab/breadcrumb/cheese mixture into each mushroom cap (see note below for the leftover mixture).
Place mushrooms in oven and bake for 10-15 minutes, or until cheese is melted. Serve warm.