Lemon Pepper Mushrooms

Lemon Pepper Mushrooms

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “Savory, easy to prepare, appetizer”

    Ingredients

  • vegetable oil cooking spray
  • 8largefresh mushrooms
  • 1tablespoonchopped chives or 1tablespoonchopped green onion
  • 1tablespoonbreadcrumbs
  • 1slicebacon, crumbled
  • 2tablespoonsfresh lemon juice
  • 1tablespoonreduced-calorie mayonnaise
  • 1tablespoonvegetable oil
  • 1 1/2 teaspoonslemon-pepper seasoning

    • Directions

  • Preheat oven to 400°F.
  • Lightly spray a shallow baking pan with vegetable oil spray.
  • Wipe mushrooms with a clean, damp cloth.
  • Remove stems and set mushroom caps aside.
  • Discard lower half of stems and chop upper half of stems very finely.
  • In a small bowl, combine chopped stems with remaining ingredients.
  • Stir to mix well.
  • Stuff mushroom caps with mixture.
  • Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes.
  • Serve immediately.

    • Reviews

  • “Miller, these mushrooms were very wonderful!! Having stuffed outselves with a huge lunch on Sunday, we did these up for supper, they were all we needed!!, with a few pickles, a piece of cheese, and a glass of wine. Thanks for sharing, they will certainly be our next appetizers for quests!! (wished we had doubled it this time!!) — posted Apr 30, 2002,UPDATE: Made these today for Thanksgiving appetizer, as before , very tasty didn’t change a thing, we loved ’em, thanks Miller for sharing a good one.”

  • “Millie, these were fabulous!I followed the recipe apart from reducing the lemon-pepper to 1 teaspoon (you can always add more, as they say) Low cal AND so fresh tasting.I will make this as a starter for my next dinner party.Oh, apart from the one I’ve save to re-heat for breakfast with a poached egg on top.Muchas gracias !”

  • “I had no idea how these were going to taste (other than good!) and the taste is unique, I think!Ate three before I realized I had.Will definitely make these again.Thanks for sharing the recipe.”

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