Lemon Pepper Mushrooms

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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.