Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. clean mushroom caps. in a large skillet heat oil and 1 tbsp butter over medium heat. add onions and cook for 1 minute. stir in chopped mushroom stems and cook until soft, about 2 minutes. stir in the garlic, bacon and fresh parsley. toss to coat and cook for another minute. remove from heat and add breadcrumbs, a half cup at a time. add just enough breadcrumbs so that mixture remains moist. season mixture with cayenne, salt and pepper. when mixture is cool enough to handle, stuff the caps. place the stuffed caps in a baking dish and drizzle with 2 tbsp of melted butter. bake for 12- 15 minutes, or until heated through. serve immediately.

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.