Did you know Riverbender.com is free for you thanks to our awesome advertisers? We noticed you're using an ad block software. Help us spread the word and give our sponsors some exposure by disabling your ad blocking service for Riverbender.com.
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