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Stuffed Mushrooms

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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.
  • 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