Tender hearts of palm takes the place of meaty crab on this stuffed mushroom recipe from the Make It Vegan cookbook, whereas a sprinkle of Previous Bay rounds out the traditional crab taste.
What you want:
1 (14-ounce) can hearts of palm, drained and roughly chopped
1 massive shallot, roughly chopped
5 cloves garlic, peeled
¼ cup roughly chopped contemporary parsley
2 tablespoons olive oil, divided
1½ teaspoons Previous Bay seasoning
½ cup vegan cream cheese, softened
¾ cup panko breadcrumbs, divided
½ cup shredded or grated vegan parmesan
16 massive child bella or white mushrooms, destemmed
½ teaspoon salt
3 tablespoons vegan butter, melted
½ teaspoon garlic powder
¼ teaspoon pink pepper flakes
Minced contemporary parsley, for garnish
Lemon wedges, for serving
What you do:
- Preheat oven to 375 levels and line a rimmed baking sheet with parchment paper.
- In a meals processor, place hearts of palm, shallot, garlic, and parsley and pulse simply till components are finely chopped, 30 seconds to 1 minute, being cautious to not overprocess combination.
- In a big nonstick skillet over medium-high warmth, heat 1 tablespoon of oil. As soon as oil is scorching, add hearts of palm combination and season with Previous Bay. Prepare dinner, stirring usually, for six to eight minutes, till combination is heated by.
- To a big bowl, switch combination and add cream cheese, ¼ cup of breadcrumbs, and parmesan and blend nicely. In a separate massive bowl, toss mushroom caps with remaining tablespoon of oil and salt. In a 3rd bowl, stir remaining ½ cup of breadcrumbs with melted butter, garlic powder, and pink pepper flakes. Put aside.
- Working with one mushroom cap at a time, fastidiously spoon 2 to three tablespoons of filling into every cap. Place stuffed mushrooms on ready baking sheet and prime each with a spoonful of breadcrumb combination. Bake uncovered 25 to half-hour, till golden brown and crispy on prime. Garnish with minced parsley and serve instantly with lemon wedges.
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