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 375 f. saute mushroom stems in oil or broth (nonstick pan works best). add garlic and bread crumbs, and any additional oil necessary. stir in basil and saute briefly. fill mushroom caps with sauteed stuffing. cover with parchment and bake for 20 minutes (or until tender). sprinkle with lemon juice and pepper to taste.