Preheat your oven to 375°F (190°C).

Clean the mushrooms gently and remove their stems. Set the caps aside on a baking sheet and finely chop the stems.

Sauté the chopped mushroom stems and minced garlic in a skillet over medium heat for 3-4 minutes until fragrant.

Transfer the stems and garlic to a mixing bowl and add crab meat, cream cheese, cheddar cheese, chopped herbs, and lemon juice. Mix well.

Fill the mushroom caps with the crab filling, overflowing slightly.

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until golden brown and bubbly.

Let the mushrooms cool for a few minutes before serving. Garnish with additional herbs or lemon zest if desired.