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Zucchini-And-Cheese Stuffed Mushrooms



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Zucchini-And-Cheese Stuffed Mushrooms

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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).

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

Serves:

1 Servings
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