Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and separate caps from stems. boil mushroom caps for about 5 mins, drain and set aside to cool. using food processor chop mushroom stems set aside. remove sausage from skins in large skillet melt 1 stick butter. saute chopped onions, and garlic until tender stir in italian seasoning. add sausage chopping as it browns. add chopped mushroom stems and 1 cup red wine cover and simmer 15 -20 minutes. preheat oven to 350. turn flame off under sausage mixture. slowly stir in bread crumbs. if stuffing mixture appears to be dry add a little more wine stuff mushroom caps placing them in an oven safe dish. in small saucepan heat 1/2 stick butter and 1/2 cup wine. spoon over stuffed mushrooms and bake for 20 minutes. enjoy!

Target recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.