Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. clean mushroom caps. in a large skillet heat oil and 1 tbsp butter over medium heat. add onions and cook for 1 minute. stir in chopped mushroom stems and cook until soft, about 2 minutes. stir in the garlic, bacon and fresh parsley. toss to coat and cook for another minute. remove from heat and add breadcrumbs, a half cup at a time. add just enough breadcrumbs so that mixture remains moist. season mixture with cayenne, salt and pepper. when mixture is cool enough to handle, stuff the caps. place the stuffed caps in a baking dish and drizzle with 2 tbsp of melted butter. bake for 12- 15 minutes, or until heated through. serve immediately.

Target recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.