Preheat the oven to 350ºF.
Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.
Yield: 8 appetizer servings