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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

Nutritional information

 

Amount per serving

Calories300
Calories from Fat200
Total Fat22g
Saturated Fat9g
Trans Fat0g
Cholesterol30mg
Sodium420mg
Total Carbs12g
Dietary Fiber2g
Sugars3g
Protein12g
Calcium25%
Iron10%
Vitamin C40%
Vitamin A15%
  • 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.