Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium bowl, combine the blue cheese and the cream cheese. beat them together with an electric mixer so that they are smooth. add the half and half and beat it in so that the mixture is fluffy. fill the mushroom caps with the cheese mixture. top each with a pecan half and a basil leaf.

Target recipe: drain crabmeat well. in bowl mix crab with mayo, celery, onion, bread crumbs, lemon juice, sherry, salt and hot sauce. lightly brush mushroom caps with oil. stuff mixture in each cap. arrange on wax paper lined cookie sheet. freeze mushrooms then place in sealed container or freezer bag until ready to use. 10 minutes before serving, remove as many mushrooms as you need. place on microwave safe plate. cook high power for 5-6 minutes or until hot. if necessary, blot cooked mushrooms with paper towel before serving. serve with lemon juice or place provolone cheese on top and heat in broiler until melted. you can cook these in a hot oven if you prefer, a 350°f oven--should take about 10-15 minutes to cook from frozen.