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 350 degrees. cook rice. rinse and remove stems from mushroom caps. chop stems, onions and pepper, keeping the stems separate. heat oil over low-med heat. saute mushroom stems for 3-4 minutes. remove from pan and set aside. in same pan, saute onion, peppers and basil. remove from heat. add ricotta cheese, mushroom stems and rice, stir to combine well. arrange mushroom caps rim side up on cooking sheet. spoon mixture into caps, top with parmesan cheese. bake for 10 minutes.