Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and stem mushrooms. in a small saucepan heat chicken stock over medium heat. add mushrooms and cover, simmer 3 minutes or until just tender. remove mushrooms and place top down, snuggly, in a low baking dish, set aside. pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. bring to boil. meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture. pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish. broil mushrooms 4 inches from heat for about 5 minutes or until browned. transfer to serving plate pouring over any juices that collected in the baking dish.

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.