Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

Target recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.