Prepare Mushrooms:

Wash mushrooms and remove stalks.

Melt butter and stir mushrooms into melted butter just until coated.

Set aside.

Make Crab-Stuffing Mixture:

Drain the crabmeat and reserve the liquid.

In a bowl, mix crabmeat, whipped cream cheese, grated Monterey Jack cheese, chopped green onions, Worcestershire sauce, and ¼ cup of reserved crab liquid.

The mixture should have a consistency similar to drained tuna fish.

Stuff and Grill Mushrooms:

Stuff each mushroom with the creamy crab mixture.

Place stuffed mushrooms on a flat piece of foil.

Sprinkle with Parmesan-Romano cheese.

Fold another sheet of foil over the mushrooms to create a sealed pan, leaving a small opening for steam to escape.

Grill:

Place the foil-wrapped mushrooms in indirect heat on the grill for about 20 to 30 minutes.