Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. cut stems from mushrooms and set aside. dip mushroom caps in melted butter and then sprinkle them with lemon juice. set aside while making stuffing. chop reserved mushroom stems very fine. heat a small skillet over medium heat, pour in the remaining 1/4 cup melted butter. saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes). in a small bowl combine grated cheese, salt, pepper, 1/2 cup bread crumbs and sherry. stir in sauted vegetables and toss to combine. shake lemon juice from mushroom caps. fill each mushroom cap with stuffing and then sprinkle with remaining 1/4 cup bread crumbs. dot with butter and bake for 15-20 minutes or until done and browned. serve hot.

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.