Zucchini And Cheese Stuffed Mushrooms - cooking recipe

Ingredients

12 fresh mushrooms, 2-inch (about 3/4 pound)
3 cups zucchini, coarsely shredded
1/4 cup lowfat parmesan cheese, 1 ounce
1 tablespoon fat-free mayonnaise
1/8 teaspoon salt
1/8 teaspoon red pepper, ground
1 dash black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons fat-free parmesan cheese

Preparation

Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
Cover and steam 5 minutes.
Place zucchini on several layers of paper towels; cover with additional paper towels.
Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
Spoon mixture evenly into mushroom caps.
Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
Cover and steam 6 minutes or until mushrooms are barely tender.
Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.