Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine scallions and margarine in 2-cup measure. microwave on high 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. stir well. place half the mushrooms, stemmed sides up, in a 9" pie plate. fill each mushroom cap with 1 t. crab mixture. microwave on high 3-4 minutes, turning plate once . remove mushrooms to serving plate; repeat with remaining mushrooms and filling. let stand 2-3 minutes before serving. to garnish, sprinkle with ground red pepper.

Target recipe: remove stems from mushrooms; set caps aside. finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). in a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated. add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. stuff into mushroom caps. place on greased baking sheets. bake, uncovered, at 425° for 10 minutes or until heated through. sprinkle with parmesan cheese. yield: 1 dozen.