Crab & Herb Stuffed Mushrooms

• 24 white button mushrooms (24 caps plus 1 cup of stems chopped)
• 3 tablespoons butter
• 3/4 cup panko bread crumbs
• 1 shallot, minced
• 1 teaspoon apple cider vinegar
• 1 teaspoon dried sage
• 1 teaspoon dried chives
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried parsley
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 4 ounces cream cheese, softened
• 5 tablespoons imitation (or fresh) crab
• 3 tablespoons Parmesan cheese, shredded

1. Preheat the oven to 375u0b0F. Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.
2. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.
3. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

white button mushrooms, butter, bread crumbs, shallot, apple cider vinegar, sage, chives, thyme, parsley, lemon zest, salt, cracked pepper, cream cheese, imitation, parmesan cheese

Taken from food52.com/recipes/12360-crab-herb-stuffed-mushrooms (may not work)