Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and remove stems from 24 large button mushrooms (about 2" across). rub a bit of butter around the bottom of a casserole dish large enough to hold them (they will have some fluids run off. - so use something with edges). preheat oven to 375~. soften one cup of cream cheese in a large bowl (i defrost it for about 40 seconds in the microwave). place the mushrooms top down in the casserole dish. depending on the size of the shrimps, put about 3 in each mushroom cap - not too full, though! with a fork or a hand mixer, blend the sour cream and parmesan into the cream cheese. blend in the drained crabmeat and spoon mixture onto the mushroom caps - dividing equally. bake for about 15 minutes - or until lightly. browned on top.

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.