1 pound large mushrooms (12 to 14)
1 tablespoon fresh squeezed lemon juice; Grated peel of Sunkist® lemon
2 tablespoons butter or margarine, melted
1 cup cooked chopped broccoli, drained
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese; dash of Paprika

Makes 4 to 6 servings.
Remove the stems from the mushrooms; chop stems and reserve them. Combine the lemon juice and 1 tablespoon of the butter. Brush mushroom caps with lemon-butter mixture; arrange, cavity-side up, in a 12X8X2 inch baking dish. In a small skillet, sauté chopped mushroom stems in remaining 1 tablespoon of butter until just tender. Add broccoli, mayonnaise, Parmesan cheese, and lemon peel; blend well. Spoon about 1-1/2 tablespoons of the broccoli mixture into each mushroom cap. Sprinkle with paprika. Bake at 350° F for 13 to 15 minutes, or until heated through.

Pairs well with Tott’s® Brut Sparkling Wine