Zucchini-and-cheese stuffed mushrooms
Yield: 1 Servings
Ingredients:
- 12 Fresh mushrooms (about 3/4 Pound) -- (2-inch)
- 3 c Coarsely shredded zucchini
- 1/4 c Finely shredded reduced-fat Sharp Cheddar -- (1= Ounce) Cheese
- 1 tb Nonfat mayonnaise
- 1/8 ts Salt
- 1/8 ts Ground red pepper
- 1 ds Black pepper
- 1/4 ts Worcestershire sauce
- 2 ts Grated Parmesan cheese
Instructions:
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@eagle.Mit.Edu (Pullenj)
