Crab and Bacon Stuffed Mushrooms

Ingredients

• 3 tablespoons butter, melted
• 6 fresh baby portabella mushrooms
• 2 tablespoons butter
• 2 tablespoons minced green onions
• 1 teaspoon lemon juice
• 1 cup diced cooked crabmeat
• 4 slices of bacon, fried crispy and crumbled
• 1/2 cup bread crumbs
• 1 egg, beaten
• 1/2 cup shredded cheese (the original recipe called for Monterey Jack but I used Gruyere), divided
• 1 teaspoon red pepper flakes
• 1/4 cup dry white wine

Directions

1. Preheat oven to 400 degrees F. Prepare a 9�13 inch baking dish with 3 tablespoons of melted butter. Remove stems from mushrooms. Set aside caps. Finely chop stems.
2. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, bacon, bread crumbs, egg, red pepper flakes and 1/4 cup cheese. Thoroughly blend the mixture.
3. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
4. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.