Preheat oven to 375 F and prepare two baking sheets with parchment paper.

Remove the stems from mushrooms and set the caps onto the prepared baking sheets. Chop up the mushroom stems small and add to med-low pan with 2 tablespoons butter and garlic. Let cook for 5 minutes until softened, then transfer to a medium mixing bowl.

Add in the cream cheese, crab, chopped green onions, panko, lemon juice and lemon zest to the bowl with the mushroom stems. Mix everything together and add salt and pepper to taste.

Fill mushroom caps evenly with mixture and top with more panko.

Bake for 20 minutes or until hot with a light brown ontop. Serve warm!