Wipe the mushrooms with a damp cloth to clean, then remove the stems and set them aside.

Finely chop the stems.

Heat the oil in a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then add the garlic and chopped mushroom stems, cooking until the mushrooms release and lose their moisture, about 3-4 minutes. Set aside to cool slightly.

In a bowl, mix together the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Stir in the cooled shallots and garlic, blending well. Season with salt and pepper.

Stuff each mushroom cap generously with the crab mixture, pressing down lightly to secure the filling.

Bake the stuffed mushrooms on the baking sheet or in a casserole dish for 20-25 minutes.

While they bake, combine the melted butter, panko, Parmesan, and parsley for the topping. Sprinkle this mixture over each mushroom and broil for 1-2 minutes until golden brown.

Serve and enjoy!