Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute bacon until crisp and drain well on paper towels until cool, reserving two tablespoons of bacon fat. saute chopped mushrooms and garlic in bacon fat on medium heat being careful not to burn the garlic about 5 minutes. add chopped spinach and saute until water is absorbed. reduce heat to low and add cream cheese, romano, crushed bacon, mayonnaise and tarragon, let mixture cool. brush portabella caps with balsamic vinegar and then olive oil, salt and pepper, grill over medium heat 4 minutes on each side. spread with spinach mixture evenly over the mushroom caps and sprinkle lightly with italian breadcrumbs. put in baking dish and bake 15 minutes at 375.

Target recipe: in a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well. store mixture overnight in an airtight container to allow the flavors to meld. preheat oven to 400. clean mushrooms, removing stem at the base (this should pop out easily). divide cheese mixture between mushrooms. sprinkle mushrooms with bread crumbs. bake until crumbs are nicely toasted about 5 minutes. top with a slice of provolone cheese and return to oven. bake mushrooms until cheese is melted and bubbly, about another 15 minutes.