Zucchini And Cheese Stuffed Mushrooms

1. 1

   Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.

2. 2

   Cover and steam 5 minutes.

3. 3

   Place zucchini on several layers of paper towels; cover with additional paper towels.

4. 4

   Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.

5. 5

   Spoon mixture evenly into mushroom caps.

6. 6

   Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.

7. 7

   Cover and steam 6 minutes or until mushrooms are barely tender.

8. 8

   Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.