Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. thaw spinach, then drain well by squeezing excess liquid from it. meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. set baking pan aside. remove stems from mushrooms. set tops aside. chop enough mushroom stems to make 2 cups. in a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned. add thawed spinach. cook over low heat until most of the liquid is evaporated. stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. spoon mixture into mushroom tops. place stuffed mushroom tops in the prepared baking pan. bake for 10-15 minutes or until mushrooms are tender.

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!