Preheat oven to 400°F. Grease a 9 "x 13" baking dish with melted margarine. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tbsp margarine in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft. Remove saucepan from heat. Stir in lemon juice, crabmeat, bread crumbs, egg, dill weed and 1/4 cup cheese. Thoroughly blend the mixture. Place mushroom caps in the prepared baking dish, and stir until caps are coated with butter. Arrange caps cavity side up and stuff generously with the green onion and crabmeat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms. Bake uncovered for 15 - 20 minutes, until cheese is melted and lightly browned. Serve warm.