Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees f. remove stems from mushrooms, retaining the caps. chop stems. in med. saucepan, melt butter. brush mushroom caps with melted butter. in remaining butter, saute chopped onion and mushroom stems until tender. gradually add cream cheese and mustard into pan, stirring until smooth. stir in crabmeat, water chestnuts, and pimiento. heat until warm. stuff mushroom caps with crabmeat mixture. sprinkle the stuffed caps with parmesan cheese. in a shallow pan, bake caps at 400f for 10-15 minutes or until hot and bubbly.

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.