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.
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