Prepare the Mushrooms

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease a baking dish.
• Gently clean the mushrooms with a damp paper towel.
• Remove the stems and carefully scoop out a little extra flesh from the center of each mushroom cap if needed.
• Finely chop the mushroom stems and set them aside.
• Arrange the mushroom caps on the prepared baking sheet with the hollow sides facing up.

Make the Crab Filling

• In a medium mixing bowl, combine the softened cream cheese and mayonnaise.
• Mix until smooth and creamy.
• Add the Parmesan, mozzarella, minced garlic, green onions, parsley, lemon juice, Old Bay seasoning, and black pepper.
• Stir until everything is evenly combined.
• Gently fold in the crab meat, keeping some larger pieces intact for a more satisfying texture.
• Add the chopped mushroom stems and mix gently.

Stuff the Mushrooms

• Spoon the crab mixture generously into each mushroom cap.
• Slightly mound the filling on top without overfilling.
• Sprinkle the breadcrumbs evenly over the stuffed mushrooms.
• Drizzle lightly with olive oil to help the tops become golden.

Bake Until Golden

• Bake for 20–25 minutes, or until the mushrooms are tender and the filling is hot and lightly golden on top.
• For a crispier finish, broil for 1–2 minutes at the end, watching carefully to prevent burning.
• Remove from the oven and allow the mushrooms to rest for a few minutes.

Garnish and Serve

• Sprinkle with fresh chopped parsley.
• Add a small squeeze of lemon juice if desired.
• Serve warm while the filling is creamy and delicious.