Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine scallions and margarine in 2-cup measure. microwave on high 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. stir well. place half the mushrooms, stemmed sides up, in a 9" pie plate. fill each mushroom cap with 1 t. crab mixture. microwave on high 3-4 minutes, turning plate once . remove mushrooms to serving plate; repeat with remaining mushrooms and filling. let stand 2-3 minutes before serving. to garnish, sprinkle with ground red pepper.

Target recipe: preheat oven to 425°f. thaw spinach, then drain well by squeezing excess liquid from it. meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. set baking pan aside. remove stems from mushrooms. set tops aside. chop enough mushroom stems to make 2 cups. in a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned. add thawed spinach. cook over low heat until most of the liquid is evaporated. stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. spoon mixture into mushroom tops. place stuffed mushroom tops in the prepared baking pan. bake for 10-15 minutes or until mushrooms are tender.