Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the drained crab meat and softened cream cheese. Stir until smooth.

Add the panko breadcrumbs, minced garlic, finely chopped green onions, chopped parsley, and shredded parmesan cheese to the bowl. Mix thoroughly to incorporate all ingredients.

Season the crab mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the lemon juice for a hint of acidity and stir to blend the flavors evenly.

Using a spoon, carefully fill each mushroom cap with the prepared crab mixture. Mound the filling slightly above the top of each mushroom to ensure a generous portion.

On the prepared baking sheet, arrange the stuffed mushrooms evenly.

Melt the butter and drizzle it over the top of the stuffed mushrooms. This will help them brown nicely and add richness to the flavor.

Optionally, sprinkle a little extra parmesan cheese over the top of the stuffed mushrooms for a cheesy crust.

Place the baking sheet in the preheated oven. Bake the mushrooms for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

Once baked, remove the mushrooms from the oven and allow them to cool slightly before serving. Garnish with additional chopped parsley if desired. Enjoy!