Vegan Crab and Cream Cheese-Stuffed Mushrooms | VegNews

Ingredients

• 1 (14-ounce) can
• hearts of palm
• , drained and roughly chopped
• 1 large shallot, roughly chopped
• 5 cloves garlic, peeled
• ¼ cup roughly chopped fresh parsley
• 2 tablespoons olive oil, divided
• 1½ teaspoons Old Bay seasoning
• ½ cup
• vegan cream cheese
• , softened
• ¾ cup panko breadcrumbs, divided
• ½ cup shredded or grated
• vegan parmesan
• 16 large baby bella or white mushrooms, destemmed
• ½ teaspoon salt
• 3 tablespoons
• vegan butter
• , melted
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• Minced fresh parsley, for garnish
• Lemon wedges, for serving