Preheat oven to 375°F.

Thoroughly drain crab meat and set aside.

Wipe mushrooms with a clean damp paper towel to remove dirt and debris. Using a small spoon, remove stems then spoon out a small portion of the insides of the mushrooms. Discard.

In a medium mixing bowl, combine softened cream cheese, crab meat, parsley, garlic powder, salt, pepper, hot sauce, Monterey Jack cheese, and Italian cheese gently mix until smooth.

Divide the filling evenly between the mushrooms and place on a sheet pan. Bake for 18 to 20 minutes or until the cheese is melted and the tops are golden brown.

Garnish with more parsley before serving.

Optional step: Melt 2 tablespoons butter and baste the top of the stuffed mushrooms before serving for a delicious crab and melted butter taste.