Preheat your oven to 350°F (175°C).

Cook the bacon until crispy for about 5-7 minutes, then place it on a paper towel.

Sauté minced garlic in olive oil until fragrant, then add spinach and cook until wilted.

Check crab meat for shells, then mix with sautéed spinach, onion powder, seasoning salt, and Old Bay seasoning.

Blend cream cheese until smooth, then fold in the crab mixture along with Parmesan cheese.

Clean mushroom caps and remove stems if necessary.

Stuff each mushroom cap with about 1 to 1.5 tablespoons of the crab filling.

Line a baking sheet with foil, brush lightly with olive oil, arrange stuffed mushrooms, and bake for about 15 minutes.

Let the mushrooms cool for about 10 minutes before serving.