Preparation Steps

• Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
• Clean mushroom caps with a damp paper towel. Remove stems and finely chop the stems; set caps aside.
• In a skillet, heat olive oil over medium heat. Add chopped mushroom stems and garlic; sauté for 5–6 minutes until softened. Remove from heat and let cool slightly.
• In a mixing bowl, combine sautéed mushroom stems, crab meat, panko, Parmesan, mayonnaise, melted butter, parsley, chives, lemon zest, lemon juice, salt, pepper, and paprika. Mix gently until well combined.
• Spoon the crab mixture evenly into the mushroom caps, pressing gently to fill. Place stuffed mushrooms on the prepared baking sheet.
• Bake for 18–20 minutes, or until mushrooms are tender and stuffing is golden brown.
• Remove from oven and let cool for 5 minutes before serving. Garnish with additional parsley or chives if desired.