Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and stem mushrooms. in a small saucepan heat chicken stock over medium heat. add mushrooms and cover, simmer 3 minutes or until just tender. remove mushrooms and place top down, snuggly, in a low baking dish, set aside. pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. bring to boil. meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture. pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish. broil mushrooms 4 inches from heat for about 5 minutes or until browned. transfer to serving plate pouring over any juices that collected in the baking dish.

Target recipe: wash and dry the mushrooms. remove and chop the stems. melt butter in a 12 inch skillet over medium high heat. add the mushroom stems, celery and onion. saute until the onion is translucent, stirring occasionally. stir in the bread crumbs, worcestershire sauce and seasonings. mound the stuffing onto the mushroom caps. arrange caps on a greased baking sheet. bake for 5-7 minutes, or until thoroughly heated. if you like mushrooms, you will like this!