Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove mushroom stems from caps. set caps aside (discard stems or save for another use). in small skillet, saute onion and garlic in butter until tender. in large bowl, combine the sausage, bread crumbs, parmesan, parsley and egg white. stir in onion mixture. fill the mushroom caps; place in a lightly greased 15-inch by 10-inch by 1-inch baking pan. bake at 350 degrees for 15-20 minutes or until mushrooms are tender and tops are browned.

Target recipe: preheat oven to 350°f. remove and finely chop mushroom stems; set aside. place mushrooms cavity side-up on baking sheet. melt 1½ tablespoons margarine in small skillet. add mushroom stems, celery, onion and all-purpose original blend. saute until golden brown. remove from heat. mix bread crumbs, bacon, and sour cream. spoon lightly into mushroom caps. mix remaining ½ tablespoon melted margarine and lemon juice. drizzle over stuffed mushrooms. bake 15 to 20 minutes or until golden brown. serve immediately.