1Discard stems from mushrooms (or freeze for another recipe) and clean with a paper towel. Arrange mushrooms, gill side up, on an ungreased cookie sheet. Season with salt and pepper.
2Although refrigerated crabmeat normally comes pre-picked, run your fingers through the crabmeat in case it contains any bits of shell. Combine crabmeat, roasted peppers, parsley and mayonnaise. Divide the mixture between the caps.
3Combine the bread crumbs and melted butter. Sprinkle over stuffed mushrooms.
4Bake at 450 degrees for 15 minutes, or until tender at thickest point. Serve with lemon wedges.