Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine scallions and margarine in 2-cup measure. microwave on high 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. stir well. place half the mushrooms, stemmed sides up, in a 9" pie plate. fill each mushroom cap with 1 t. crab mixture. microwave on high 3-4 minutes, turning plate once . remove mushrooms to serving plate; repeat with remaining mushrooms and filling. let stand 2-3 minutes before serving. to garnish, sprinkle with ground red pepper.

Target recipe: oven preheated to 425. remove stems from mushrooms. chop enough stems to make 1 cup. melt 2 tablespoons margarine in saucepan. brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. heat remaining margarine in same saucepan. add chopped mushroom stems, onion and garlic and cook until tender. stir in cream cheese, combining with fork if necessary. add parmesan cheese, parsley and herb seasoned stuffing. mix thoroughly. spoon about 1 tablespoon stuffing mixture into each mushroom cap. bake until heated through. tip: to make ahead, prepare as directed but do not bake. cover and refrigerate up to 24 hours. bake as directed.