ZUCCHINI STUFFED MUSHROOMS

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.

Serve warm.

Note: File Photo