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 400°f. sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator. while vegetables cool, wash mushrooms and remove stems. set caps to the side and finely chop half of the stems. discard the other half of the stems or use elsewhere. combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). spoon 1 teaspoon of stuffing into each mushroom. cover with sliced cheese. bake in oven for 12-15 minutes until cheese is lightly browned.