Crab Stuffed Mushrooms III Recipe

Wipe mushrooms with a damp cloth; remove stems and scoop out inside of each mushroom. Chop stems fine. Melt 2 Tbsp butter in saucepan; add onion, cooking until limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed and 1/4 cup cheese. Melt remaining butter in a 9x13-inch baking dish. Turn mushroom caps in butter to coat. Spoon about 2 Tbsp of filler into each cap. Place mushrooms in dish with the filling side up. Before baking, sprinkle stuffed mushrooms with remaining cheese and pour sherry over top.

Bake in 400 degree oven for 15-20 minutes. Serve hot with lemon wedges.

You can also substitute 1 cup finely chopped shrimp in lieu of crab.