Crab-Stuffed Mushrooms

 ***These are best if made a day ahead, refrigerated, then reheated in the microwave before serving!

1 stick ( 1/2 c.)  butter, melted
24 fresh mushrooms
2 T. finely chopped onion
1 tsp diced fresh garlic
1 tsp. lemon juice
1 c. diced cooked crabmeat ( I use canned lump crabmeat )
1/2 c. seasoned breadcrumbs
1 egg beaten
1/2 tsp.salt
1/4 tsp ground black pepper
1/4 c. grated Parmesan cheese
1/2 c. white wine ( Pinot Grigio)
1/2 c. shredded Italian cheese blend

Preheat the oven to 400 degrees.  Place 4 T melted butter in 13x9 baking dish.

Clean mushrooms.  Remove stems, setting caps aside. Finely chop the stems.

Melt 4 T. butter in medium saucepan over medium heat. Add chopped stems, onion and garlic, sauteing until soft, about 3 minutes. Remove from heat.  Add lemon juice, crabmeat, breadcrumbs, egg, salt, pepper, Parmesan cheese, and wine. Mix thoroughly.

Place all the mushroom caps into the melted butter in the baking dish and stir gently to coat.  Arrange caps cavity-side up, and top each with a generous spoonful of stuffing.  Sprinkle tops with shredded cheese blend.

Bake uncovered for 15-20 minutes, until cheese is melted and lightly browned.