Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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). - - - - - - - - - - - - - - - - -
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Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct. PAGE: 126

From: Pullenj#eagle.Mit.Edu (Pullenj)

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