Zucchini-and-cheese Stuffed Mushrooms
| 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 | T | Nonfat mayonnaise |
| 1/8 | t | Salt |
| 1/8 | t | Ground red pepper |
| 1 | ds | Black pepper |
| 1/4 | t | Worcestershire sauce |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 908
Calories From Fat: 465
Total Fat: 53g
Cholesterol: 157.5mg
Sodium: 3028mg
Potassium: 2226.6mg
Carbohydrates: 31.5g
Fiber: 6.7g
Sugar: 20g
Protein: 82.4g