16 to 20 Large fresh mushroom's
1 small Zucchini, shreaded (3/4 cup)
2 tablespoons sliced green onion
1/3 cup grated Parmesan cheese
Remove the stems from the mushrooms, set the mushroom cap's asside. Chop the stems
In a medium saucepan combine mushroom stems, zucchini, green onion and 1 tablespoon water. Cook and stir over medium heat till vegetables are tender. Drain. Stir parmesan cheese into vegetable mixture.
Divide vegetable mixture among the mushrooms caps. Place stuffed mushrooms in a 13x9x2 inch baking dish. Bake in a 375*F oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. Makes 16 t0 20 appetizers
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