Recipe: Zucchini-and-Cheese Stuffed Mushrooms

Zucchini-and-Cheese Stuffed Mushrooms
From: Cooking Light, October 1993
Yield: 1 dozen appetizers (serving size: 1 stuffed mushroom)

12 fresh mushrooms (about 3/4 pound) (2-inch)
3 cups coarsely shredded zucchini
1/4 cup lowfat Parmesan cheese (1 ounce)
1 tablespoon fat-free mayonnaise
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 dash black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons fat-free 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.