Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 375°f. line baking sheet with foil. remove stems and chop finely. set aside. place caps top side down on sheet. heat oil in large nonstick skillet over med high. add mushroom stems, tofu, tomatoes, garlic, salt and pepper. cook 5 minutes or until tender. stir in parsley and breadcrumbs along with 1 tbsp water. remove from heat and cool 5 minutes. stuff caps with 2 tsp each. bake 20 minutes or until brown and crisp on top.

Target recipe: in a medium bowl, combine the blue cheese and the cream cheese. beat them together with an electric mixer so that they are smooth. add the half and half and beat it in so that the mixture is fluffy. fill the mushroom caps with the cheese mixture. top each with a pecan half and a basil leaf.