Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400ºf. remove mushroom stems and discard; set caps aside. place mushroom caps on foil-lined baking sheets; set aside. remove sausage casings. in a skillet, cook and crumble sausage over medium heat until no longer pink; drain. remove from heat. stir in bread crumbs and set aside. in a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. combine cream cheese mixture and sausage. fill each cap with sausage and cream cheese mixture. sprinkle with parmesan cheese. bake for 14-16 minutes or until mushrooms are tender and lightly browned.

Target recipe: gently rinse mushrooms, and pat dry. remove stems. brush caps with salad oil, and place upright in a buttered baking dish. combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs. stuff the caps with the mixture. combine the remaining 1/4 cup breadcrumbs with the melted butter. sprinkle over crab mixture. bake at 375 for 15 minutes. they should be a golden brown on the breadcrumb/butter topping. serve immediately. also, caution when they are served. there will be juice in the cap under the mixture which will be very hot.