Preheat oven to 400°F (200°C). Clean the mushroom caps by wiping with a damp paper towel; remove stems and reserve stems for the filling. Brush the outside and cavity of each mushroom cap lightly with 2 tablespoons olive oil and place them cavity-up on a rimmed baking sheet. Season cavities lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast mushrooms 8–10 minutes to release moisture; remove from oven and drain any liquid on the pan.

Filling

Prepare mushroom stems

Finely chop the reserved mushroom stems. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the chopped mushroom stems and 1 finely minced shallot and sauté 3–4 minutes until softened.

Deglaze and aromatics

Add 1 minced garlic clove and sauté 30 seconds until fragrant. If using, pour in 2 tablespoons dry white wine to deglaze the pan and cook 1–2 minutes until most of the liquid has evaporated.

Combine crab and binders

Reduce heat to low. Add the picked Dungeness crab meat (12 oz) to the skillet and gently warm for 1–2 minutes — avoid breaking up the lump pieces too much. Stir in 3 ounces softened cream cheese, 2 tablespoons mayonnaise, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 1 teaspoon lemon zest and 1 tablespoon lemon juice until the mixture is creamy and mostly combined. Remove from heat.

Finish filling

Fold in 2 tablespoons finely chopped parsley, 1 tablespoon chopped chives, and 3 tablespoons grated Parmesan. Taste and adjust seasoning with salt and pepper if needed. If the filling feels too loose, stir in up to 2 tablespoons panko to tighten the mixture.

Prepare topping

In a small bowl, combine 1/2 cup panko breadcrumbs, 1 teaspoon olive oil, and an additional 1 tablespoon grated Parmesan. Mix until crumbs are lightly coated.

Stuff mushrooms

Spoon generous portions of the crab filling into each roasted mushroom cavity, mounding slightly. You should have enough to fill 16 large caps. Sprinkle the panko-Parmesan topping evenly over each stuffed mushroom.

Bake & Finish

Bake

Return the stuffed mushrooms to the preheated oven and bake 12–15 minutes, until the filling is heated through, the topping is golden, and the mushroom caps are tender. For a crispier top, switch to broil for the final 1–2 minutes, watching closely to avoid burning.

Garnish and serve

Remove from oven and let rest 2–3 minutes. Sprinkle with extra chopped parsley and a light dusting of smoked paprika if using. Serve warm with lemon wedges on the side for squeezing over each mushroom.