Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 medium portobello mushrooms, stems and ribs removed; 4 thin slices goat cheese; 2 Tbsp. (30 mL) bread crumbs; 1 Tbsp. (15 mL) shredded Pecorino Romano cheese or Parmesan cheese; 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise; Grated peel and juice of 1 lemon; 1 small red chile pepper, finely chopped; 1 green onion, thinly sliced; 1 medium zucchini, cut into very thin ribbons; 2 Tbsp. (30 mL) pine nuts (pignoli), toasted

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

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	180.0
Protein (g)	7.0 g
Carbohydrates (g)	9.0 g
Sugar (g)	4.0 g
Fat (g)	13.0 g
Fibre	2.0 g
Calcium	8.0 %
Sodium(mg)	180.0 mg
Vitamin A	4.0 %
Saturated Fat (g)	4.0 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	15.0 mg
Iron	6.0 %
Vitamin C	30.0 %
Vitamin B12

4 People

Servings
15 Mins

Prep Time
30 Mins

Cooking Time
45 Mins

Ready In

4 medium portobello mushrooms, stems and ribs removed
4 thin slices goat cheese
2 Tbsp. (30 mL) bread crumbs
1 Tbsp. (15 mL) shredded Pecorino Romano cheese or Parmesan cheese
2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
Grated peel and juice of 1 lemon
1 small red chile pepper, finely chopped
1 green onion, thinly sliced
1 medium zucchini, cut into very thin ribbons
2 Tbsp. (30 mL) pine nuts (pignoli), toasted

MADE WITH

Preheat oven to 375°F (190°C).
Arrange mushrooms in 2-qt. (2-L) baking dish, stem side up. Bake 5 minutes. Top each with 1 slice goat cheese and continue baking 10 minutes.
Combine bread crumbs, cheese, Hellmann's® 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.