Zucchini-And-Cheese Stuffed Mushrooms

Recipe Ingredients

12		Fresh mushrooms - (2-inch) (3/4 pound)
3 cups	711ml	Coarsely shredded zucchini
1/4 cup	36g / 1.3oz	Reduced-fat sharp cheddar cheese - (1 ounce) shredded
1 tablespoon	15ml	Nonfat mayonnaise
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
1		Black pepper
1/4 teaspoon	1.3ml	Worcestershire sauce
2 teaspoons	10ml	Grated parmesan cheese

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

Source:
Cooking Light, Oct. 1993, page 126

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