Prepare the Filling: In a medium bowl, mix crabmeat, cream cheese, Italian cheese, egg, parsley, basil, salt, pepper, and red pepper flakes.

Sauté Shallot & Garlic: In a skillet, melt butter over medium-high heat. Sauté shallot for 2 minutes, then garlic for 1 minute. Let cool, then stir into crab mixture. Chill filling for 1 to 24 hours for best flavor.

Prep Mushrooms: Preheat oven to 375ºF (190ºC). Remove stems from mushrooms and rinse under cold water. Pat dry. Place cap-side down on a wire rack over a baking sheet and bake for 3 minutes to reduce moisture. Let cool.

Oil the Mushrooms: Lightly brush each mushroom (inside and outside) with olive oil. Arrange in a large baking dish (use two if needed).

Stuff the Mushrooms: Spoon about 1 Tbsp of filling into each mushroom cap. Adjust amount depending on mushroom size.

Toast Breadcrumbs: Melt butter in a small skillet over medium heat. Add panko and a pinch of salt/pepper. Stir constantly until golden brown.

Top & Bake: Sprinkle toasted panko on each stuffed mushroom. Bake at 375ºF for 20 minutes, or until mushrooms are tender and filling is hot.

Serve: Garnish with parsley, basil, and lemon slices. Serve warm, with toothpicks if desired.