16 to 20 large mushrooms
1 small (¾ cup) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese
Remove the stems from the mushrooms. Set the mushroom caps aside; chop the stems.
In a medium saucepan, combine the mushroom stems, zucchini, green onion, and 1 tbsp water. Cook, stirring, over medium heat until the vegetables are tender; drain. Stir Parmesan cheese into the vegetable mixture.
Divided the vegetable mixture evenly into the mushroom caps. Place the stuffed mushrooms in a 13 x 9-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until the mushroom caps are tender.