Name: Crab-Stuffed Mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 (14-ounce) can hearts of palm, (drained and roughly chopped); 1 large shallot, (roughly chopped); 5 cloves garlic, (peeled); 1/4 cup roughly chopped fresh parsley; 2 tablespoons extra-virgin olive oil, (divided); 1 1/2 teaspoons Old Bay seasoning; 4 ounces vegan cream cheese (½ cup), (softened); 3/4 cup panko breadcrumbs, (divided); 1/2 cup shredded or grated vegan parmesan; 16 large baby bella or white mushrooms (destemmed); 1/2 teaspoon kosher salt; 3 tablespoons vegan butter, (melted); 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; Minced fresh parsley, (for garnish); Lemon wedges, (for serving)

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How this works

Crab-Stuffed Mushrooms

If you’re in need of the perfect appetizer, look no further because I’ve got you covered with these super tasty stuffed mushrooms.

Prep Time: 20

Cook Time: 40

Total Time: 1

Course: Appetizer

Keyword: crab, mushrooms

Servings:

Author: Ashley Hankins

Ingredients

1 (14-ounce) can hearts of palm, drained and roughly chopped
1 large shallot, roughly chopped
5 cloves garlic, peeled
1/4 cup roughly chopped fresh parsley
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons Old Bay seasoning
4 ounces vegan cream cheese (½ cup), softened
3/4 cup panko breadcrumbs, divided
1/2 cup shredded or grated vegan parmesan
16 large baby bella or white mushrooms destemmed
1/2 teaspoon kosher salt
3 tablespoons vegan butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Minced fresh parsley, for garnish
Lemon wedges, for serving

Instructions

Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
To prepare the “crab” mixture, place the hearts of palm, shallot, garlic, and parsley in a food processor and pulse just until the ingredients are finely chopped, 30 seconds to 1 minute. Do not overprocess the mixture.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the hearts of palm mixture and season with the Old Bay. Cook, stirring often, for 6 to 8 minutes, until the mixture is heated through.
Transfer the filling to a large bowl and add the cream cheese, ¼ cup of the breadcrumbs, and the parmesan. Mix well to thoroughly combine the ingredients. In a separate large bowl, toss the mushroom caps with the remaining tablespoon of olive oil and the salt. In a third bowl, stir the remaining  ½ cup of breadcrumbs with the melted butter, garlic powder, and red pepper flakes. Set aside.
Working with one mushroom cap at a time, carefully spoon 2 to 3 tablespoons of the filling into each cap, depending on how big it is. Place the stuffed mushrooms on the prepared baking sheet and top each one with a spoonful of the breadcrumb mixture. Bake uncovered for 25 to 30 minutes, until golden brown and crispy on top. Garnish with minced parsley and serve immediately with lemon wedges

Notes

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