Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. remove the stems from the mushrooms. 2. fill caps with french onion dip. 3. coat or marinate in the buttermilk. 4. coat in flour or you can use bread crumbs if you like. 5. fry in hot oil. heat the oil on about medium high and i stand by the stove turning them over since they float. once the filling starts to ooze out i take them out. if the oil is too hot the filling will ooze out right away but if it is not hot enuf they will not get crispy before the filling starts to come out. u can also season the flour or bread crumbs but i don't because i like the flavor a little plain with the rich french onion dip. hope you like it.

Target recipe: preheat oven to 350°f. remove and finely chop mushroom stems; set aside. place mushrooms cavity side-up on baking sheet. melt 1½ tablespoons margarine in small skillet. add mushroom stems, celery, onion and all-purpose original blend. saute until golden brown. remove from heat. mix bread crumbs, bacon, and sour cream. spoon lightly into mushroom caps. mix remaining ½ tablespoon melted margarine and lemon juice. drizzle over stuffed mushrooms. bake 15 to 20 minutes or until golden brown. serve immediately.