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: 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.