Zucchini and Cheese Stuffed Mushrooms

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 3

Ingredients:

12 fresh mushrooms, 2-inch (about 3/4 pound)

3 cups zucchini, coarsely shredded

1/4 cup lowfat parmesan cheese, 1 ounce

1 tablespoon fat-free mayonnaise

1/8 teaspoon salt

1/8 teaspoon red pepper, ground

1 dash black pepper

1/4 teaspoon worcestershire sauce

2 teaspoons fat-free parmesan cheese

Directions:

1. Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
2. Cover and steam 5 minutes.
3. Place zucchini on several layers of paper towels; cover with additional paper towels.
4. Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
5. Spoon mixture evenly into mushroom caps.
6. Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
7. Cover and steam 6 minutes or until mushrooms are barely tender.
8. Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

By RecipeOfHealth.com