Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse and clean mushrooms, removing the stems. chop stems and set aside. saute mushroom caps in 2 t of oil for 1-2 minutes until slightly softened. blot mushrooms on paper towels and remove excess oil from pan. saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened. add chicken stock and bring to a boil. place stuffing mix in a mixing bowl and add chicken stock mixture. add parsley and toss gently. arrange mushroom caps stem side up in a shallow pan. fill mushrooms with stuffing mix. place in a preheated 350 degree oven for 10-15 minutes or until golden brown.

Target recipe: remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup. place mushroom caps on a buttered baking sheet and set aside. in a medium skillet sauté the chopped stems, onions, and garlic in oil. mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste. add the dry ingredients, along with the melted butter and white wine to the skillet and mix well. shape mushroom mixture into 24 balls; mold each into the mushroom caps. sprinkle with cheese. bake 20 minutes at 350°f.