Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 large mushroom (approx. 250 grams, stems and ribs removed; 4 thick slices goat's cheese or soft white cheese of choice; 80 g (1/3 cup) bread crumbs; 80 g (1/3 cup) shredded Pecorino Romano cheese or Parmesan cheese; juice of 1 lemon (about 15 ml); zest of 1 lemon (about 2 grams); 1 small red chilli, finely chopped (about 2 grams) (optional); 1 onion, thinly sliced (125 grams); 1 medium courgette, cut into very thin ribbons (use a peeler); 60 g (1/4 cup) pine nuts, toasted; 2 tbsp Hellmann's Mayonnaise

4 People
45 min.
intermediate

Succulent mushrooms stuffed with goat cheese, red chilli, spring onion and creamy Hellmann's® Original Mayonnaise, then topped with courgette ribbons and baked until golden.

Ingredients

4 large mushroom (approx. 250 grams, stems and ribs removed
4 thick slices goat's cheese or soft white cheese of choice
80 g (1/3 cup) bread crumbs
80 g (1/3 cup) shredded Pecorino Romano cheese or Parmesan cheese
juice of 1 lemon (about 15 ml)
zest of 1 lemon (about 2 grams)
1 small red chilli, finely chopped (about 2 grams) (optional)
1 onion, thinly sliced (125 grams)
1 medium courgette, cut into very thin ribbons (use a peeler)
60 g (1/4 cup) pine nuts, toasted
2 tbsp Hellmann's Mayonnaise

Cooking Method

Preheat oven to 180C°.
Arrange mushrooms in appropriate sized oven proof 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 Original Mayonnaise, grated lemon peel, lemon juice, red chilli pepper and onion in small bowl.
Evenly top mushrooms with bread crumb mixture, then courgette.
Bake an additional 15 minutes or until golden.
Garnish with pine nuts.