Make the garlic butter; Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 tsp salt and 1/2 tsp pepper; pulse until smooth. Chill at least 30 mins.

Prepare the mushrooms. Preheat the oven to 400°. Toss the mushrooms with 1 tbs olive oil and season with salt. Fill each mushroom with 1 heaping tsp of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 mins

Meanwhile, heat the remaining 1 tbs olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter ( about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.

Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with crab mixture. Toss the Pablo with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top