Crab Stuffed Mushrooms (Dorothy Ence)

24 firm, medium size mushrooms
2 Tbsp butter
2 Tbsp minced green onion
1 tsp lemon juice
1 (6 1/2 oz) can crab meat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp dill weed
3/4 cup shredded Monterey Jack Cheese
3 Tbsp butter

Remove stems from mushrooms; finely chop stems.  Melt 2 tbsp butter over medium heat.  Add mushroom stems and onion.  Cook, stirring, until onion is limp.  Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill and 1/4 cup cheese.  Blend well.
Melt 3 Tbsp butter in an oblong baking dish.  Turn mushroom caps in butter to coat.  Place mushrooms in pan, cavity side up.  Mound filling into each mushroom cap, pressing firmly.  Sprinkle mushrooms with remaining cheese.  Bake, uncovered, at 400 for 15 - 20 mins.  Serve hot.  Yield:  24 servings