2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
1/2 cup dry bread crumbs
1/4 cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 cup butter, melted
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup shredded Monterrey Jack cheese
1/4 cup dry white wine
Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterrey Jack cheese, egg, lemon juice, and dill weed until well mixed. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterrey Jack cheese. Pour white wine into baking dish. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.