Recipe - Zucchini-And-Cheese Stuffed Mushrooms

12 Fresh mushrooms (about 3/4
pound); (2inch)
3 cup Coarsely shredded zucchini
One fourth cup Finely shredded reducedfat
sharp Cheddar; (1 ounce)
Cheese
1 tablespoon Nonfat mayonnaise
1/8 teaspoon Salt
1/8 teaspoon Ground red pepper
1 ds Black pepper
One fourth teaspoon Worcestershire sauce
2 teaspoon Grated Parmesan cheese

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).
Posted to MCRecipe Digest V1 #192

Date: Sat, 10 Aug 1996 20:43:38 0400

From: kmeade@ids2.idsonline.com (The Meades)
Serving Ideas : A refreshing cold beverage.