Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.

Target recipe: preheat oven to 325. wash the mushrooms and remove the stems. mince the stems and set aside. very lightly brush both sides of the caps with olive oil and arrange in a baking dish. put the butter in a medium skillet and saute the onion, celery, and garlic until the onions almost caramel. add the mushroom stems, parsley, and bread crumbs. stir until well blended. stuff each mushroom cap with the mixture (i like to over stuff, just round the top with a teaspoon). sprinkle them with the parmesean cheese and bake at 325 for 25 minutes.