Zucchini-and-cheese stuffed mushrooms

1 Servings

Ingredients

Quantity Ingredient
12 Fresh mushrooms (about 3/4
Pound) -- (2-inch)
3 cups Coarsely shredded zucchini
¼ cup Finely shredded reduced-fat
Sharp Cheddar -- (1=
Ounce)
Cheese
1 tablespoon Nonfat mayonnaise
⅛ teaspoon Salt
⅛ teaspoon Ground red pepper
1 dash Black pepper
¼ teaspoon Worcestershire sauce
2 teaspoons Grated Parmesan cheese

Directions

Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.

Cover and steam 5 minutes. Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well. Spoon mixture evenly into mushroom caps. Carefully arrange mushrooms in a single layer in steamer over boiling water in pan. Cover and steam 6 minutes or until mushrooms are barely tender. Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately. Yield: 1 dozen appetizers (serving size: 1 stuffed mushroom). - - - - - - - - - - - - - - - - - -

Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct. PAGE: 126 From: Pullenj@... (Pullenj)

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