Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove stems from mushroom, leaving space for stuffing, use stems for stuffing. mince mushroom stems in processor. mince onion in processor. heat evoo in sauté pan. add mushrooms, onion, and garlic. saute on med high for a moments adding chicken stock as needed to speed cooking. add bread crumbs and pine nuts, set aside for a few moments to cool. add cheese and mix. stuff mushrooms with mixture. sprinkle with parmesan. bake for 20 at 375. let cool for 10 minutes before serving.

Target recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.