Place the mushrooms in a large baking dish or on a rimmed baking sheet and drizzle with the butter.
Stir to evenly coat and arrange so they all have the open side facing up.
In a medium size skillet, heat the olive oil over medium heat.
Chop the green onion and crab meat and add it to the skillet.
Stir in the almond flour, onion powder, and parsley and cook and stir until just warmed.
Add half of the shredded cheese, the cream cheese, egg, lemon juice, and dill and mix to combine.
Remove from heat.
Fill the mushroom caps with the crab mixture and place so that they are just touching.
Sprinkle with the remaining cheese and pour the wine into the bottom of the dish.
Bake for 15 minutes until mushrooms are browned and cheese is bubbly.
Notes
Feel free to use whatever kind and size of fresh mushrooms you like. I used white mushrooms that were about 2 inches in diameter and this recipe made enough stuffing to fill 30 of them.