Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: remove and chop stems of mushrooms, reserving the caps. in 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute. add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes. transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine. fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole. (at this point, you might refrigerate it for later.). put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

Target recipe: in a medium bowl, combine the blue cheese and the cream cheese. beat them together with an electric mixer so that they are smooth. add the half and half and beat it in so that the mixture is fluffy. fill the mushroom caps with the cheese mixture. top each with a pecan half and a basil leaf.