Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.

Target recipe: rinse and drain mushrooms. remove and discard stems. brush mushroom caps with oil. arrange in a shallow baking pan, stem side down. bake in a 350 degree oven for 12 minutes. drain any liquid. meanwhile, cover tomatoes with boiling water; soak 10 minutes. drain; coarsely chop. combine tomatoes, ricotta cheese, spinach, monterey jack cheese, parmesan cheese, basil, garlic, salt, and pepper in a bowl. turn caps stem side up; fill each with ricotta mixture. sprinkle feta cheese over tops. (mushrooms can now be covered and chilled overnight.) bake filled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned. garnish with fresh oregano leaves, if desired.