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: preheat oven to 350°f. wash portabellas; set aside to drain. in a bowl, blend crab meat, garlic, and cilantro. begin adding mayonnaise slowly. the mayonnaise should bind the mixture, and be creamy, but not overpower the mixture. stuff crab mixture into mushroom caps, they will be overstuffed, but that's okay. place mushrooms in casserole dish, try to use a casserole dish that they will fit in without having room to roll around. top each mushroom with shredded cheddar cheese. cover casserole with foil, folding down the corners to make sure it is secure. bake for 20-25 minutes.