Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove stems from mushrooms and discard; set caps aside. arrange zucchini in a vegetable steamer over boiling water in a dutch oven. cover and steam 5 minutes. place zucchini on several layers of paper towels; cover with additional paper towels. let stand 15 minutes, pressing down occasionally to remove moisture. combine zucchini and next 6 ingredients; stir well. spoon mixture evenly into mushroom caps. carefully arrange mushrooms in a single layer in steamer over boiling water in pan. cover and steam 6 minutes or until mushrooms are barely tender. arrange mushrooms on a serving platter; sprinkle with parmesan cheese. serve immediately.

Target recipe: 1. preheat oven to 350 °f (175 °c). 2. take the stems out of mushrooms, reserving 4 of the stems. clean mushrooms, set aside. 3. chop onion and reserved stems. 4. fry bacon until crisp, reserving grease. 5. cook onion and stems in grease until tender. 6. crumble bacon into soft cream cheese. 7. scoop some of mixture into each mushroom cap. 8. bake for about 10-15 minutes on baking sheet, and then broil to brown the tops.