Crab Stuffed Mushrooms

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  15 Mushrooms, White, Sliced(270g)
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  1 cup Crab, Lump
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Mayonnaise, Regular
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  0.3 cup Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.3 cup Green Onion (Scallion)
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  2 Garlic(8g)
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  1 tbsp Parsley, Fresh
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  0.3 tsp Oregano, Dried
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.1 tsp 1/8 teaspoon black pepper (freshly ground)
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  0.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Wipe the mushrooms clean with a damp paper towel, remove the stems, and scoop out the gills; discard. Arrange the mushroom caps gill-side up on a large skillet or shallow pan.
2. 2Mince the fresh garlic and chop the green onions and parsley. In a large bowl, combine the lump crab, panko bread crumbs, grated Parmesan, mayonnaise, cream cheese, minced garlic, green onions, parsley, oregano, salt, and pepper until evenly mixed.
3. 3Divide the crab mixture evenly among the mushroom caps, mounding about 1–1½ tablespoons into each cap.
4. 4In a small bowl, combine the remaining panko bread crumbs with olive oil until the crumbs are evenly coated and resemble wet sand. Sprinkle the panko mixture over the top of each stuffed mushroom.
5. 5Heat olive oil in the skillet over medium-high heat. Once shimmering, carefully arrange the stuffed mushrooms gill-side down in the pan (work in batches if needed to avoid crowding). Cook 4–5 minutes until the bottoms are golden brown and the mushrooms release their moisture.
6. 6Flip the mushrooms gill-side up, reduce heat to medium, cover loosely with foil, and cook 5–7 minutes until the mushrooms are tender and the crab filling is heated through (internal temp reaches 165°F in the center of each cap).
7. 7Remove the foil and increase heat to medium-high. Cook uncovered for 1–2 minutes more until the panko topping is golden brown and crispy.
8. 8Transfer the stuffed mushrooms to airtight containers in batches of 5, allowing them to cool to room temperature before sealing and refrigerating for up to 4 days.