Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove stems from mushrooms; set caps aside. finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). in a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated. add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. stuff into mushroom caps. place on greased baking sheets. bake, uncovered, at 425° for 10 minutes or until heated through. sprinkle with parmesan cheese. yield: 1 dozen.

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.