Ingredients

The following ingredients have 4 Servings
  • ½ cup butter
  • 1½ lbs fresh button mushrooms
  • 2 TBSP olive oil
  • 1 stalk green onion
  • 1 cup cooked crabmeat
  • ½ cup almond flour
  • 1 tsp onion powder
  • 1 TBSP dried parsley
  • 1 cup cheddar cheese ((divided, shredded))
  • 2 oz cream cheese
  • 1 egg ((beaten))
  • 1 tsp lemon juice
  • ½ tsp dried dill weed
  • ¼ cup dry white wine

Instruction

  • Preheat oven to 425°F.
  • Remove the stems from the mushrooms.
  • Melt the butter.
  • Place the mushrooms in a large baking dish or on a rimmed baking sheet and drizzle with the butter.
  • Stir to evenly coat and arrange so they all have the open side facing up.
  • In a medium size skillet, heat the olive oil over medium heat.
  • Chop the green onion and crab meat and add it to the skillet.
  • Stir in the almond flour, onion powder, and parsley and cook and stir until just warmed.
  • Add half of the shredded cheese, the cream cheese, egg, lemon juice, and dill and mix to combine.
  • Remove from heat.
  • Fill the mushroom caps with the crab mixture and place so that they are just touching.
  • Sprinkle with the remaining cheese and pour the wine into the bottom of the dish.
  • Bake for 15 minutes until mushrooms are browned and cheese is bubbly.