Crab-Stuffed Mushrooms

By Dianne Godfrey.
 Date: Dec. 8th, 2019 - 1:00 PM

Ingredients

24 fresh cremini mushrooms, stems removed
½ cup chopped hearts of palm
5 tablespoons mayonnaise
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
1 tablespoon lemon juice
¾ teaspoon Creole seasoning
1 clove garlic, grated
8 ounces fresh lump crabmeat, drained and picked over
3 tablespoons whole-wheat panko breadcrumbs
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
Lemon wedges for serving

Preparation

  1. Position a rack in upper third of oven. Preheat to 425°F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.
  2. Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.
  3. Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.

Crab-Stuffed Mushrooms