Preheat oven to 400. Prepare a 9x13 baking dish with 3 tbsp melted butter. Remove stems from 24 mushrooms. Set aside caps. Finely chop stems. Melt 2 tbsp butter in a med saucepan over med heat. Stir in the chopped stems and 2 tbsp minced green onions and cook until soft. Remove saucepan from heat. Stir in 1 tsp lemon juice, 8 oz crabmeat, 1/2 c soft bread crumbs, 1 egg beaten, 1/2 tsp dried dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with Monterey Jack cheese. Pour 1/4 c white wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 min, until cheese is melted and lightly browned. Serve warm.