Preheat the oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and finely chop them. Set mushroom caps aside on a baking sheet.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, and diced red bell pepper. Sauté for 4-5 minutes until softened. Remove from heat and let cool slightly.
In a medium bowl, combine the sautéed mushroom stem mixture, crabmeat, cream cheese, Parmesan cheese, mayonnaise, green onions, lemon juice, Worcestershire sauce, salt, and black pepper. Mix until well combined.
Spoon the crabmeat mixture evenly into each mushroom cap, pressing gently to fill.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let cool for 5 minutes before serving.