Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 4 medium portobello mushrooms, stems and ribs removed; 4 thick slices goat cheese; 1/3 cup bread crumbs; 1/3 cup shredded Pecorino Romano cheese or Parmesan cheese; 2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise; Grated peel and juice of 1 lemon; 1 small red chile pepper, finely chopped; 1 green onion, thinly sliced; 1/2 medium zucchini, cut into very thin ribbons; 1/4 cup pine (pignoli) nuts, toasted

Preparation Time15 mins Cooking Time30 mins Makes 4 servings

Succulent mushrooms stuffed with goat cheese, red chili pepper, green onion and creamy Hellmann’s® or Best Foods® Real Mayonnaise, then topped with zucchini ribbons and baked until golden.

Nutritional Information

Calories

300 (4 serving)

Total Fat

22g (4 serving)

Saturated Fat

9g (4 serving)

Cholesterol

30mg (4 serving)

Sodium

420mg (4 serving)

Total Carbs

12g (4 serving)

Dietary Fiber

2g (4 serving)

Sugars

3g (4 serving)

Protein

12g (4 serving)

Ingredients List

4 medium portobello mushrooms, stems and ribs removed
4 thick slices goat cheese
1/3 cup bread crumbs
1/3 cup shredded Pecorino Romano cheese or Parmesan cheese
2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
Grated peel and juice of 1 lemon
1 small red chile pepper, finely chopped
1 green onion, thinly sliced
1/2 medium zucchini, cut into very thin ribbons
1/4 cup pine (pignoli) nuts, toasted

Directions

1. Preheat oven to 375°.

2. Arrange mushrooms in 2-qt. baking dish, stem side up. Bake 5 minutes. Top each with 1 slice goat cheese and continue baking 10 minutes.

3. Combine bread crumbs, cheese, Hellmann's® or Best Foods® Real Mayonnaise, grated lemon peel, lemon juice, red chile pepper and green onion in small bowl. Evenly top mushrooms with bread crumb mixture, then zucchini. Bake an additional 15 minutes or until golden. Garnish with pine nuts.