• Preheat the oven to 375°F.
• Wipe mushrooms with a damp paper towel to remove any debris.
• Using a small spoon, remove mushroom stems and spoon out the inside gills of the mushroom.
• Chop the mushroom stems and mushroom gills finely.
• Melt 2 tablespoons butter in a medium skillet and saute the chopped mushroom stems and gills until softened.
• Stir in garlic and continue saute for 30 seconds and immediately remove from heat.
• Immediately pour the sauteed mixture into a medium mixing bowl.
• Add the softened cream cheese to the bowl.
• Stir in remaining stuffing ingredients (except the crab meat) and mix very well.
• Gently fold in the crab meat; set aside
• Scoop the filling into the prepared mushroom caps.

For the topping:

• In a small bowl, combine topping ingredients.
• Mix well to ensure all of the breadcrumbs are coated with butter.

For the Creamy sauce:

• In a small mixing bowl, whisk together heavy cream, ¼ cup dry white wine, ⅛ teaspoon kosher salt, and 1 clove minced garlic.

Bake Mushrooms:

• Place stuffed mushrooms in a greased 9x13-inch baking dish.
• Carefully pour the creamy garlic sauce around mushrooms into the bottom of the dish.
• Top each mushroom with a sprinkling of the topping mixture.
• Bake 18-20 minutes or until cooked through, tops are golden, and the cream is bubbly and thickened.
• Serve warm with crusty french bread to dip up the sauce.