Crabmeat Stuffed Mushrooms

Preheat oven to 400 degrees F. Remove stems from mushrooms.
Set aside caps.

Melt the butter in a medium saucepan over medium heat. Stir in the chopped stems, carrots, celery and onions and cook until soft, about 5 minutes.

Stir in lemon juice, lemon zest and wine, continue cooking another 2 minutes. Remove from heat and add crabmeat, bread crumbs, and parmesan cheese. Thoroughly blend the mixture. Place mushroom caps cavity side up in a 13×9 inch pan. Stuff mushrooms with mixture and bake uncovered in the preheated oven 20 to 30 minutes, until lightly browned.

Slice up 2 lemons. Serve warm with lemon wedges.