Categories: Sides

Ingredients

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

Directions

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.

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