Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre – heat oven to 350°f. clean mushrooms with a soft brush or cloth. remove the stems of the mushrooms and chop in food processor. mix sausage , bread crumbs, 2/3 package of chavrie and chopped mushroom stems. stuff each mushroom cap with about 1 tablespoons of sausage mixture. place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender. arrange on a serving platter and top each mushroom with a dollop of the remaining chavrie and sprinkle with chopped parsley.

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.