Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. wash and dry mushrooms. pull the stems off the mushrooms and chop the stems finely. heat olive oil and butter in a skillet over medium-high heat. add onion and chopped mushroom stems and saute for several minutes or until soft and starting to turn golden. add panko, salt, and pepper. stir and continue cooking for 2 minutes. remove from heat and set aside to cool. in a large bowl, add cream cheese, sour cream, cheeses, and cooked mushroom mixture. fold together to combine. add spinach and combine. using a spoon, mound the mixture into the stemmed mushroom caps. place on a baking sheet. bake for 20-25 minutes or until mushrooms are cooked and filling is hot. serve immediately or at room temperature.

Target recipe: remove stems from mushrooms and discard; set caps aside. arrange zucchini in a vegetable steamer over boiling water in a dutch oven. cover and steam 5 minutes. place zucchini on several layers of paper towels; cover with additional paper towels. let stand 15 minutes, pressing down occasionally to remove moisture. combine zucchini and next 6 ingredients; stir well. spoon mixture evenly into mushroom caps. carefully arrange mushrooms in a single layer in steamer over boiling water in pan. cover and steam 6 minutes or until mushrooms are barely tender. arrange mushrooms on a serving platter; sprinkle with parmesan cheese. serve immediately.