Chili Garlic Crab Stuffed Mushrooms

1. Preheat the oven to 400 degrees and line a large-rimmed baking sheet with parchment paper. Rinse and pat dry the mushrooms. Remove the stems and set aside. Arrange the mushroom caps on the baking sheet.
2. Finely mince the mushroom stems. Melt butter in a small pan over medium heat. Add stems and toss to coat in butter. Cook the mushrooms until golden brown around the edges, 3 to 4 minutes, tossing frequently. Add a pinch of salt and toss. Transfer the mushroom to a large mixing bowl and allow to cool for about 5 minutes.
3. To the bowl with the mushroom stems, add crab, cream cheese, green onions, Lee Kum Kee Chili Garlic Sauce, salt, and white pepper. Mix with a spoon until combined. Fill all the mushroom caps with a heaping amount of crab filling. Top with breadcrumbs and pecorino cheese. Bake until the mushrooms are tender and the breadcrumbs are golden brown, 15 to 20 minutes.
4. Allow the mushrooms to cool for a few minutes and then arrange the mushrooms on a platter and serve.