Lemon Pepper Mushrooms

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                            FOOD FUNNY
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Here's a cautionary tale from Rosemary Zwick:

A woman visiting France for the first time drank far too much red wine
and fell from her hotel window, ending in a body cast. She swore never
to get plastered in Paris again.

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                            TODAY'S RECIPE
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With only two mushrooms per serving, the size of the servings will
depend on the size of the mushrooms. Don't be afraid to buy the biggest
you can find because this dish is extremely low in fat and calories.

Lemon Pepper Mushrooms

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

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.
Received on Mon Jan 18 11:01:09 2010