Recipe for Zucchini-and-Cheese Stuffed Mushrooms 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
12 x 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 tbl Nonfat mayonnaise
1/8 tsp Salt
1/8 tsp Ground red pepper
1 dsh Black pepper
1/4 tsp Worcestershire sauce
Instructions:
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).

Serving Ideas : A refreshing cold beverage.

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