Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash mushrooms and separate caps from stems. boil mushroom caps for about 5 mins, drain and set aside to cool. using food processor chop mushroom stems set aside. remove sausage from skins in large skillet melt 1 stick butter. saute chopped onions, and garlic until tender stir in italian seasoning. add sausage chopping as it browns. add chopped mushroom stems and 1 cup red wine cover and simmer 15 -20 minutes. preheat oven to 350. turn flame off under sausage mixture. slowly stir in bread crumbs. if stuffing mixture appears to be dry add a little more wine stuff mushroom caps placing them in an oven safe dish. in small saucepan heat 1/2 stick butter and 1/2 cup wine. spoon over stuffed mushrooms and bake for 20 minutes. enjoy!

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.