Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the mushrooms: Gently clean each mushroom cap with a damp paper towel to remove any dirt. Brush the outside lightly with olive oil and arrange them on the baking sheet, cavity side up.
Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, Parmesan cheese, breadcrumbs (if using), minced garlic, parsley, and seasoning. Mix until the ingredients are evenly combined and the texture is creamy but firm enough to hold shape. Taste and adjust with salt and pepper if needed.
Stuff the mushrooms: Using a small spoon, fill each mushroom cap generously with the crab mixture, slightly mounding the tops. Press gently to keep the filling secure during baking.
Bake: Place the filled mushrooms in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and the filling is hot throughout. The mushrooms should be tender but not soggy.
