Lemon Pepper Mushrooms

Total Time
Prep 20 mins
Cook 10 mins

Savory, easy to prepare, appetizer

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Lightly spray a shallow baking pan with vegetable oil spray.
  3. Wipe mushrooms with a clean, damp cloth.
  4. Remove stems and set mushroom caps aside.
  5. Discard lower half of stems and chop upper half of stems very finely.
  6. In a small bowl, combine chopped stems with remaining ingredients.
  7. Stir to mix well.
  8. Stuff mushroom caps with mixture.
  9. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes.
  10. Serve immediately.


Most Helpful

Miller, these mushrooms were very wonderful!! Having stuffed outselves with a huge lunch on Sunday, we did these up for supper, they were all we needed!!, with a few pickles, a piece of cheese, and a glass of wine. Thanks for sharing, they will certainly be our next appetizers for quests!! (wished we had doubled it this time!!) — posted Apr 30, 2002,UPDATE: Made these today for Thanksgiving appetizer, as before , very tasty didn't change a thing, we loved 'em, thanks Miller for sharing a good one.

Derf October 11, 2004

Millie, these were fabulous! I followed the recipe apart from reducing the lemon-pepper to 1 teaspoon (you can always add more, as they say) Low cal AND so fresh tasting. I will make this as a starter for my next dinner party. Oh, apart from the one I've save to re-heat for breakfast with a poached egg on top. Muchas gracias !

maryjane in spain September 26, 2006

I had no idea how these were going to taste (other than good!) and the taste is unique, I think! Ate three before I realized I had. Will definitely make these again. Thanks for sharing the recipe.

AnnetteMarie October 10, 2004

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