Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350°f/180°c. remove the stalks from the mushrooms and set aside. spray the based of the mushrooms with the oil and place undersides up in a roasting pan. put the mushrooms stalks in a food processor with the garlic, shallots, and breadcrumbs. set aside a few basil sprigs for the garnish then place the remainder in the food processor with the apricots, pine nuts, and feta cheese. add pepper to taste. process for 1 to 2 minutes, or until a stuffing consistency is formed, then divide among the mushroom caps. bake for 10 to 12 minutes, or until the mushrooms are tender and the stuffing is crisp on the top. serve garnished with the reserved basil sprigs.

Target 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.