Recipe for Stuffed Lemon Pepper Mushrooms

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
8 x	to 12 large white mushrooms
2 tbl	(30 ml) fresh lemon juice
1 tbl	(15 ml) chopped fresh chives
1 tbl	(15 ml) mayonnaise
1 tsp	(5 ml) grated lemon rind
	A grating of fresh nutmeg
	Salt and a generous amount of freshly ground

Instructions:

Instructions: Remove the stems from the mushrooms and trim off and discard the tough ends. Chop the stems finely and combine with the remaining ingredients in a mixing bowl. Stuff the mushroom caps with the mixture and place on a lightly greased baking sheet. Bake in a preheated 400F (200C) oven until warmed through, 8 to 10 minutes.

Serves 4 to 6.

This dish is extremely low in fat and calories.

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