Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: gently rinse mushrooms, and pat dry. remove stems. brush caps with salad oil, and place upright in a buttered baking dish. combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs. stuff the caps with the mixture. combine the remaining 1/4 cup breadcrumbs with the melted butter. sprinkle over crab mixture. bake at 375 for 15 minutes. they should be a golden brown on the breadcrumb/butter topping. serve immediately. also, caution when they are served. there will be juice in the cap under the mixture which will be very hot.

Target recipe: brush the mushrooms lightly and remove the stems. heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize. deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead. remove from heat and add the cooked rice. when cool, add the egg-whites and parsley. season to taste with salt and pepper. pack into the mushroom caps and sprinkle lightly with parmesan. put into a preheated 340°f oven until lightly browned and the cheese is melted. serve hot.