Cheese & Zucchini Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 16 Large | |
| Butter | 2 Tablespoon | |
| Zucchini | 1⁄2 Pound, chopped | |
| Green onions | 5 , sliced | |
| Garlic | 1 Clove (5 gm), minced | |
| Italian seasoning | 1⁄2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Cheese | 3⁄4 Cup (12 tbs), shredded |
Nutrition Facts
Serving size
Calories 201 Calories from Fat 136
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 44.7 mg14.9%
Sodium 270.6 mg11.3%
Total Carbohydrates 7 g2.4%
Dietary Fiber 2.1 g8.4%
Sugars 3.3 g
Protein 11 g21.4%
Vitamin A 23.5% Vitamin C 31.6%
Calcium 22.2% Iron 6.8%
*Based on a 2000 Calorie diet
Directions
1 Neatly remove the stems from mushrooms to make a small hollow in each cap.
2 Finely slice the stems.
3 In a large skillet, melt 1 tablespoon butter.
4 Add mushroom caps and saute for 1 to 2 minutes, carefully without breaking them. Remove.
5 Add the remaining butter, zucchini, onions, garlic, seasoning, and reserved stems.
6 Saute for 3 to 5 minutes.
7 Stuff the mushroom caps with this mixture.
8 Sprinkle a little cheese on each mushroom.
9 Broil until the cheese melts.
SERVING
10 Serve hot.
Chef
