Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f/180°c. brush off any dirt from mushrooms, remove and finely chop stems and put caps aside. heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. cook, stirring frequently, about 3-5 minutes, until onions have softened. transfer to a large mixing bowl. stir in bread crumbs, parmesan, olive oil, salt and pepper. mix thoroughly. if mixture seems a bit dry, add a little more olive oil. with your hands, fill mushroom caps with mixture. place on oiled baking sheet with lip or jellyroll pan. drizzle a few drops of olive oil onto each mushroom. bake 15-20 minutes until golden and hot. serve warm or at room temperature.

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.