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1
Heat the oven to broil and arrange a rack in the middle.
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2
Line a large plate with paper towels; set aside.
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3
Coat a baking sheet with olive oil and place in the oven for 2 minutes.
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4
Remove the baking sheet from the oven and evenly arrange mushrooms, cap side down and 1 inch apart, on the baking sheet.
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5
Broil until the surface of the caps touching the baking sheet is golden brown, about 4 to 5 minutes.
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6
Remove from the oven and transfer mushrooms to the paper-towel-lined plate, browned side up, discarding any moisture collected inside the caps; set aside.
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7
Wipe the baking sheet dry with a paper towel; set aside.
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8
Place panko in a medium frying pan over medium-high heat.
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9
Toast, stirring occasionally, until lightly browned, about 5 minutes.
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10
Transfer to a medium bowl; set aside.
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11
Wipe any crumbs from the pan with a paper towel.
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12
Reduce heat to medium, return the pan to heat, and melt butter until foaming.
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13
Add shallot, paprika, salt, and pepper and saute, stirring occasionally, until shallot has softened, about 3 minutes.
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14
Add sherry and cook until the alcohol smell has dissipated, about 2 minutes.
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15
Add toasted panko and stir to combine.
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16
Remove mixture to a medium bowl and let cool slightly.
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17
Meanwhile, transfer mushrooms, cap side down and 1 inch apart, to the dried baking sheet.
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18
Add crabmeat, cheese, and lemon juice to the reserved shallot mixture and gently fold until evenly incorporated.
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19
Divide filling evenly among mushrooms.
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20
Broil until the cheese is melted and bubbling, about 3 minutes.
