Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine scallions and margarine in 2-cup measure. microwave on high 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. stir well. place half the mushrooms, stemmed sides up, in a 9" pie plate. fill each mushroom cap with 1 t. crab mixture. microwave on high 3-4 minutes, turning plate once . remove mushrooms to serving plate; repeat with remaining mushrooms and filling. let stand 2-3 minutes before serving. to garnish, sprinkle with ground red pepper.

Target recipe: preheat oven to 425°f. remove stalks from mushrooms and finely chopped. reserve the caps. heat the oil in a heavy based skillet. add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook 3-4 minutes, stirring frequently. stir in bread crumbs, basil, tomato paste, and pine nuts. season with salt and pepper to taste. spoon the mixture into mushroom caps and top with grated cheese. place mushrooms in a shallow oven-proof dish and pour veggie stock around them. bake for 20 or until mushrooms are cooked through and cheese is melted. serve immediately as an appetizer or on salad greens.