Step 1

Preheat oven to 400˚F

Step 2

Wipe mushrooms with damp cloth

Step 3

Trim stems, then remove, finely chop, and reserve them

Step 4

Spray mushroom caps with cooking spray, season with salt and pepper, and parbake 10 to 12 minutes cap-side up

Step 5

Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned

Step 6

Add celery, shallots, chile pepper and thyme, season with salt and pepper, stir, then grate in lemon zest and garlic

Step 7

Add hot sauce and sherry, then let it cook out, 3 to 4 minutes

Step 8

Add pan juices from mushroom caps and cool mixture and mushroom caps completely

Step 9

In a bowl, mix  crab, two-thirds of the cheese, cooled mushroom mixture, and herbs, saving a little of the herbs for topping

Step 10

Mound and fill the mushrooms and top with remaining cheese

Step 11

Bake to golden, 20 minutes, top with remaining herbs and serve