Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a saute pan, add onions and cook until translucent. while the onions are cooking, chop mushroom stems and slice caps. add chopped mushroom stems and caps and saute until tender, or about 10 minutes. use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol. in a small bowl, combine the bread crumbs, cream, seasonings, and parsley. add to pan with cream. simmer until thick. cool. preheat the oven to 400°f. once cool, spoon onto portobello mushroom caps and add cheeses on each cap. bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes. slice each cap into four pieces and serve.

Target recipe: remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. place, smooth side up, in large, shallow glass dish. combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. let stand for 15 minutes. reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. arrange parmesan over top; cook, covered, for about 2 minutes or until melted.