1. Make the Filling:

• In a mixing bowl, combine crab meat, softened cream cheese, soy sauce, green onions, lemon zest, and toasted panko. Mix until well blended.
• Chill the filling in the fridge while you prepare the mushrooms and grill.

2. Prep the Mushrooms:

• Gently clean mushrooms and remove stems. Set aside.

3. Crisp the Wonton Wrappers:

• Slice wonton wrappers into strips or leave whole.
• Fry in hot oil until golden and crispy. Drain on paper towels and set aside to cool. These will be crushed and used as a crunchy topping.

4. Set Up the Grill:

• Prepare your grill for indirect grilling at medium-high heat (about 375–400^°F).
• Place 1–2 wood chunks in the smoker box if using.

5. Stuff the Mushrooms:

• Spoon the chilled crab Rangoon mixture into each mushroom cap.
• Place the mushrooms on the Oscarware perforated grill topper. (Tip: Add the food to the topper before placing it on the grill to prevent sticking.)

6. Grill the Mushrooms:

• Use the grill topper to transfer the mushrooms to the grill.
• Grill indirectly (cool side of the grill) with the lid closed for 20 minutes.
• Move the mushrooms over direct heat for the last 5 minutes to finish with a slight char.

7. Finish and Serve:

• Remove the grill topper from the grill (it doubles as a serving tray).
• Top each mushroom with crushed wonton wrappers, more sliced green onion, and a drizzle of Thai chili sauce.
• Serve warm as an appetizer or side.