Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove the stems from the mushroom but save for stuffing. finely chop your vegetables and mushroom stems. cook sausage adding the vegetables and mushroom stems when sausage is almost done. make sure you break up your sausage finely. drain grease and allow to cool a few minutes. crush your crackers (it's easier to do while still in the wrapper) and add to sausage mixture along with 1 egg and seasoning. pack as much of the stuffing into the mushroom cap as will fit. finally, dip the bottom of the mushroom into melted butter and grill until hot. amazing outcome. the absolute best outdoor appetizer.

Target recipe: remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup. place mushroom caps on a buttered baking sheet and set aside. in a medium skillet sauté the chopped stems, onions, and garlic in oil. mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste. add the dry ingredients, along with the melted butter and white wine to the skillet and mix well. shape mushroom mixture into 24 balls; mold each into the mushroom caps. sprinkle with cheese. bake 20 minutes at 350°f.