Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain crabmeat well. in bowl mix crab with mayo, celery, onion, bread crumbs, lemon juice, sherry, salt and hot sauce. lightly brush mushroom caps with oil. stuff mixture in each cap. arrange on wax paper lined cookie sheet. freeze mushrooms then place in sealed container or freezer bag until ready to use. 10 minutes before serving, remove as many mushrooms as you need. place on microwave safe plate. cook high power for 5-6 minutes or until hot. if necessary, blot cooked mushrooms with paper towel before serving. serve with lemon juice or place provolone cheese on top and heat in broiler until melted. you can cook these in a hot oven if you prefer, a 350°f oven--should take about 10-15 minutes to cook from frozen.

Target recipe: remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup. place mushroom caps on a buttered baking sheet and set aside. in a medium skillet sauté the chopped stems, onions, and garlic in oil. mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste. add the dry ingredients, along with the melted butter and white wine to the skillet and mix well. shape mushroom mixture into 24 balls; mold each into the mushroom caps. sprinkle with cheese. bake 20 minutes at 350°f.