Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash and dry the mushrooms; gently separate stems from mushroom caps, saving the stems for use in another recipe. brush the mushroom caps with the melted butter. fill each cap with the mixture of cream cheese, bacon, pecans, bread crumbs, chives and wine. broil the stuffed mushrooms for 3 to 5 minutes. serve hot.

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.