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There are many varieties of mushrooms. While this recipe anticipates white button mushrooms, try some of the other varieties like portobello mushrooms that have a rich, beefy taste.
You can use low-fat or reduced calorie mayo in place of the whole mayo to save fat and calories.
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| Lemon Stuffed Mushrooms |
Ingredients
(8 servings - 34 calories per serving)
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| 8 large |
mushrooms with stems |
| 1 tbsp |
chives, chopped |
| 2 tbsp |
fresh lemon juice |
| 1 tbsp |
mayonnaise |
| 1 tbsp |
vegetable oil |
| 1.5 tsp |
lemon pepper |
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- Preheat oven to 450 degrees.
- Wash mushrooms thoroughly and pat dry.
- Remove stems.
- Cut bottom (dry end) from stems and discard.
- Chop remaining stems very fine.
- In small mixing bowl, combine chopped mushroom stems with chives, lemon jice, mayonnaise, oil, and lemon pepper.
- Stuff mixture into mushrooms.
- Spray shallow baking dish with non-stick cooking spray.
- Arrange mushrooms, stuffing side up, in baking dish.
- Bake on center rack in oven for 8-10 minutes.
- Serve while hot.
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