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)