Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. cut stems from mushrooms and set aside. dip mushroom caps in melted butter and then sprinkle them with lemon juice. set aside while making stuffing. chop reserved mushroom stems very fine. heat a small skillet over medium heat, pour in the remaining 1/4 cup melted butter. saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes). in a small bowl combine grated cheese, salt, pepper, 1/2 cup bread crumbs and sherry. stir in sauted vegetables and toss to combine. shake lemon juice from mushroom caps. fill each mushroom cap with stuffing and then sprinkle with remaining 1/4 cup bread crumbs. dot with butter and bake for 15-20 minutes or until done and browned. serve hot.

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.