Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: preheat oven to 375°f. line a small baking sheet with foil. scrape out the dark gills from the underside of the mushrooms and trim the stem off. in a small skillet, brown italian sausage with chopped onion, garlic, salt and pepper, crumbling well. add water and tomato paste and stir until blended. simmer over low heat until mixture thickens and is fairly dry. place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides. top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top. bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.