Step 1: Prepare the Mushrooms

• Preheat your oven to 375°F (190°C).
• Clean the mushrooms by wiping them gently with a damp cloth (avoid rinsing them with water). Carefully remove the stems from each mushroom. Set the caps aside and finely chop the stems.
• Place the mushroom caps on a baking sheet lined with parchment paper, cavity side up.

Step 2: Make the Crab Filling

• In a medium-sized mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mayonnaise, Dijon mustard, garlic, and lemon juice.
• Mix everything together until smooth and well combined. Season with salt and pepper to taste.
• Add the finely chopped mushroom stems to the mixture for extra flavor and texture. You want the mixture to be thick enough to hold its shape but creamy enough to stuff easily into the mushrooms. If it’s too thick, add a little more mayonnaise to loosen it up.

Step 3: Stuff the Mushrooms

• Spoon the crab mixture into each mushroom cap, packing it in gently but generously. Don’t be shy – these mushrooms should be stuffed to the brim!
• Once all the mushrooms are stuffed, drizzle the melted butter over the top of each stuffed mushroom for a rich, golden finish.
• Sprinkle breadcrumbs over the stuffed mushrooms to give them a crispy, golden topping when baked.

Step 4: Bake the Mushrooms

• Place the stuffed mushrooms in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.
• For an extra crispy finish, switch the oven to broil for the last 1-2 minutes, but keep a close eye on them to avoid burning.

Step 5: Garnish and Serve

• Remove the mushrooms from the oven and let them cool for a minute or two.
• Sprinkle with freshly chopped parsley for a pop of color and a burst of freshness.
• Serve immediately and enjoy!