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1
Heat oven to 400°F. Lightly grease 13x9-inch pan.
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2
Toss mushroom caps with olive oil; place stem-side down in pan. Bake 12 minutes; remove, and drain any liquid from pan. Turn mushrooms over for stuffing.
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3
Meanwhile, in medium bowl, mix bread crumbs and melted butter. Add fontina cheese, crabmeat, green onions, Parmesan cheese, seasoning, lemon peel, dill weed and salt; stir well to blend. Divide, and scoop mixture into mushroom caps. Bake 10 to 12 minutes or until cheese is melted and filling is lightly browned.
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