Merrymakers' Mushrooms Recipe
Ingredients
| Fresh mushrooms | 20 Large | |
| Zucchini | 3⁄4 Cup (12 tbs), shredded (1 Small Sized Zucchini) | |
| Sliced green onion | 2 Tablespoon | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 15 Calories from Fat 6
% Daily Value*
Total Fat 0.68 g1.1%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 33.5 mg1.4%
Total Carbohydrates 1 g0.4%
Dietary Fiber 0.33 g1.3%
Sugars 0.5 g
Protein 2 g3.2%
Vitamin A 1.6% Vitamin C 3.3%
Calcium 2.5% Iron 0.99%
*Based on a 2000 Calorie diet
Directions
Set the mushroom caps aside.
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 mushroom caps.
Place stuffed mushrooms in a 13x9x2 inch baking dish.
Bake in a 375° oven for 8 to 10 minutes or till mushroom caps are tender.
Serve warm.
Chef
