Clean the mushrooms: Gently clean the mushroom caps using a damp cloth and remove the stems. Place the caps gill-side up on a baking sheet and brush liberally with olive oil or melted butter, ensuring they’re well coated.

Mix the filling: In a mixing bowl, combine the crab meat, lemon juice, breadcrumbs, beaten egg, Monterey Jack cheese, diced red bell pepper, and fresh herbs. Season generously with salt and black pepper, then mix until everything is just evenly incorporated.

Stuff the caps: Spoon the crab mixture into each mushroom cap, pressing down lightly to help the filling adhere and mounding it slightly for a hearty bite.

Bake to perfection: Transfer the stuffed mushrooms to the oven and bake at 350°F to 375°F for 15 to 20 minutes, or until the caps are tender and the filling turns a lovely golden color.

Serve warm: Allow the mushrooms to cool briefly before serving. Enjoy them warm as a delightful appetizer that everyone will love!