Grilled Crab- and Fontina-Stuffed Mushrooms

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons finely chopped shallots
• 2 tablespoons dry white wine
• 1/2 cup panko-style bread crumbs
• 1/3 pound fresh lump crabmeat
• 1/2 cup shredded Italian fontina cheese, divided
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 24 medium crimini mushrooms, wiped clean, stems removed
• 2 tablespoons olive oil
• Type of fire: two-zone indirect
• Grill heat: high

Directions

1. Warm the butter in a medium skillet set over medium heat. Once the bubbling settles down, stir in the shallots and cook until tender, about 5 minutes. Pour in the white wine and cook for 1 minute more. Mix in the panko bread crumbs, take the skillet off the heat, and set it aside to cool for 10 minutes. Add the crabmeat, 1/3 cup fontina cheese, lemon juice, and paprika, stirring gently to combine. Add salt and pepper to taste.
2. In a large bowl, lightly coat the mushroom caps with the olive oil, then season them with salt and pepper. Transfer the mushrooms to a plate and fill each cap with the crab mixture. Sprinkle the remaining cheese over the tops.
3. Light one chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and bank them on one side of the charcoal grate. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. Scrub the grate clean and oil it. Set the mushrooms on the cooler side of the grill. Cover and cook until the cheese has melted and taken on a little color, 15 to 20 minutes. Take the mushrooms off the grill, cool them for 5 minutes, and serve.