Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 300 degrees. remove stems from mushrooms and dice. combine with chopped scallions. heat minced garlic in oil; add mushrooms and scallions. add vegetarian sausage, crumbling as small as possible. when sausage has browned, add bread crumbs and stir well. add cheese last and stir until mixture is well combined. spray small baking pan with non-stick spray and place mushroom caps in it, top side down. "stuff" bread crumb mixture into overturned caps. (there may be extra mixture left over - it's great as a snack, dip, or sandwich spread!) bake mushrooms at 300 for half an hour or until mushroom caps are tender.

Target recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.