Add mushrooms stems, ham and sherry. Add breadcrumbs, garlic powder, salt and pepper. Mix until well blended. Spoon beef mixture into mushroom caps, filling generously. Sprinkle with Parmesan cheese.
Place caps on cookie sheet.
Bake at 425 F 8 - 10 minutes or until cheese is lightly browned. In small bowl, combine crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir to blend well. Wipe tops of mushrooms with soft damp cloth or paper towel. Place mushroom caps into large frypan.