Feta- Stuffed Mushrooms

By Sarah-Lyn

Ingredients

• 8 medium-sized mushrooms
• 2 mushroom stems
• 2 Tbsp. reduced-fat feta cheese
• 1/2 Tbsp. fresh flat-leaf Italian parsley, chopped
• 1 tsp. freshly squeezed lemon juice
• 1/2 tsp. finely grated lemon zest
• 1/2 tsp. extra-virgin olive oil
• 1/8 tsp. ground cayenne pepper, or to taste

Details

Servings 2
Adapted from recipegirl.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. Spray small baking dish with nonstick spray.

2. Lightly rinse mushrooms and pat dry with paper towels. Pull off stems and save two. Mince the tender portion of those two mushrooms and place in a small bowl. Place mushrooms, stem-side-up, in the prepared baking dish.

3. Add remaining ingredients to the minced stems in the bowl. Stir to mix well. Divide the mixture between the mushroom caps, using a small spoon, mounding the filling into the center of each mushroom.

4. Bake 13 to 15 minutes, or until mushrooms are tender and filling mixture is hot and sizzling. Let mushrooms cool slightly before serving.

Serves: 2 (four stuffed mushrooms per person)