Preheat your oven to 400℉ (200℃). Clean the mushrooms and remove their stems. Pre-bake the mushroom caps for 15 minutes.

Pat the shrimp dry and sauté in a skillet with oil for 3-4 minutes, seasoning with salt and pepper. Add garlic and cook for an additional minute.

Chop the sautéed shrimp finely once cooled.

Mix chopped shrimp with cream cheese, mayonnaise, lemon juice, salt, and pepper until smooth.

Combine breadcrumbs and melted butter in a bowl. Optionally add Parmesan cheese, then set aside.

Fill each mushroom cap with the creamy shrimp mixture, then top with breadcrumb mixture.

Bake the stuffed mushrooms for about 20 minutes, or until the topping is golden brown and crispy.

Allow the mushrooms to cool for a few minutes before serving warm.