Recipe number 71308 is

Zucchini-And-Cheese Stuffed Mushrooms

The ingredients are:
12 Fresh mushrooms (about 3/4 Pound) -- (2-inch) 3 cup Coarsely shredded zucchini 1/4 cup Finely shredded reduced-fat Sharp Cheddar -- (1= Ounce) Cheese 1 tbsp Nonfat mayonnaise 1/8 tsp Salt 1/8 tsp Ground red pepper 1 dash Black pepper 1/4 tsp Worcestershire sauce 2 tsp Grated Parmesan cheese

The recipe yield is:
1 Servings

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). - - - - - - - - - - - - - - - - - - Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct. PAGE: 126 From: Pullenj@eagle.Mit.Edu (Pullenj)

Appetizers; Vegetarian; Vegan; Pulses And; Ethnic

free recipes home