Preheat your oven to 375°F (190°C).

Clean the mushrooms with a damp cloth and remove the stems.

In a skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

In a mixing bowl, combine the cooked crab meat, cream cheese, breadcrumbs, parmesan cheese, sautéed garlic, chopped parsley, lemon juice, and black pepper.

Mix until well combined.

Using a spoon, fill each mushroom cap with the crab filling, pressing gently to pack it in.

Place the stuffed mushrooms on a baking sheet and sprinkle the tops with additional parmesan cheese.

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

Remove from the oven and let cool slightly.

Garnish with additional chopped parsley before serving.