Zucchini-and-cheese Stuffed Mushrooms Recipe

Zucchini-and-cheese Stuffed Mushrooms Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
12: Fresh mushrooms, (about 3/4
Pound), (2-inch)
3 cup: Coarsely shredded zucchini,
1/4 cup: Finely shredded reduced-fat,
Sharp Cheddar, (1=
Ounce),
Cheese,
1 tbsp: Nonfat mayonnaise,
1/8 tsp: Salt,
1/8 tsp: Ground red pepper,
1 dash: Black pepper,
1/4 tsp: Worcestershire sauce,
2 tsp: 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). - - - - - - - - - - - - - - - - -
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Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct. PAGE: 126

From: Pullenj@eagle.Mit.Edu (Pullenj)


Source from luhu.jp