Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and stem mushrooms. in a small saucepan heat chicken stock over medium heat. add mushrooms and cover, simmer 3 minutes or until just tender. remove mushrooms and place top down, snuggly, in a low baking dish, set aside. pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. bring to boil. meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture. pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish. broil mushrooms 4 inches from heat for about 5 minutes or until browned. transfer to serving plate pouring over any juices that collected in the baking dish.

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.