Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. remove stalks from mushrooms and finely chopped. reserve the caps. heat the oil in a heavy based skillet. add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook 3-4 minutes, stirring frequently. stir in bread crumbs, basil, tomato paste, and pine nuts. season with salt and pepper to taste. spoon the mixture into mushroom caps and top with grated cheese. place mushrooms in a shallow oven-proof dish and pour veggie stock around them. bake for 20 or until mushrooms are cooked through and cheese is melted. serve immediately as an appetizer or on salad greens.

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.