| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Appetizers, Vegetarian | 1 | Servings |
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 |
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. Serve immediately. Yield: 1 dozen appetizers (serving size: 1 stuffed mushroom). Posted to MC-Recipe 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.
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