16 to 20 large fresh button mushrooms
3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese
Remove mushroom stems and chop. Set mushroom caps aside.
In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese
Remove mushroom stems and chop. Set mushroom caps aside.
In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.
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