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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
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1st Keep
 jindalut
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