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Zucchini-and-Cheese Stuffed Mushrooms




Source of Recipe


Internet


List of Ingredients




12 fresh mushrooms -- (2-inch) (3/4 pound)
3 cups coarsely shredded zucchini
1/4 cup reduced-fat sharp Cheddar cheese -- (1 ounce) shredded
1 tablespoon nonfat mayonnaise
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 Dash black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons grated Parmesan cheese


Recipe



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. Yield: 1 dozen appetizers (serving size: 1 stuffed mushroom).