Preheat the oven to 350

Wipe mushrooms clean.

Remove the stems from the mushrooms, chop fine and set aside.

Scoop out the membrane from the inside of the mushroom cap and discard.

Place mushroom caps on a lightly greased cookie sheet and brush with olive oil. Set aside.

Heat some of the olive oil in a skillet over medium heat. Saute the scallions, garlic and reserved finely chopped mushroom stems in the oil until softened about 3-4 minutes.

Remove from the heat, stir in the cream cheese and Boursin cheese, place this mixture into a mixing bowl. Mix in the parsley,lemon zest, parmesan cheese, breadcrumbs, egg, mayo, and hot sauce.

Add the lump crabmeat and salt and pepper to taste.

Spoon the filling into the mushroom caps and sprinkle with paprika or cayenne pepper. Bake for 25 minutes then remove and sprinkle with mozzarella cheese. Put back in the oven and bake for another 5 minutes or until the mushrooms are browned and the filling is hot and bubbly.

Remove from oven and serve.