Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. thaw spinach, then drain well by squeezing excess liquid from it. meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. set baking pan aside. remove stems from mushrooms. set tops aside. chop enough mushroom stems to make 2 cups. in a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned. add thawed spinach. cook over low heat until most of the liquid is evaporated. stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. spoon mixture into mushroom tops. place stuffed mushroom tops in the prepared baking pan. bake for 10-15 minutes or until mushrooms are tender.

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.