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: preheat oven to 425 degrees. for filling, in a small bowl stir together cream cheese, parmesan cheese, basil and pepper. stir in bacon, set aside. rinse and drain mushrooms. pat dry with paper towels. remove and discard stems. place mushroom caps, stem sides down, in a shallow baking pan. bake in a 425 degree oven for 10 minutes. remove from pan and drain mushrooms, stem sides down, on paper towels. return mushrooms, stem sides up, to baking pan. divide filling among caps. bake for 8-10 minutes more or until heated through.