| 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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