12 (2-inch) fresh mushrooms (about 3/4 pound)
3 cups coarsely shredded zucchini
1/4 cup (1 ounce) finely shredded reduced-fat sharp Cheddar cheese
1 tablespoon nonfat mayonnaise
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Dash of black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons grated Parmesan cheese
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.
Yield: 1 dozen appetizers (serving size: 1 stuffed mushroom).
Nutritional Information: CALORIES 19 (33% from fat) / PROTEIN 1.6g / FAT 0.7g (SAT 0.3g, MONO 0.2g, POLY 0.1g) / CARB 2.2g / FIBER 0.4g / CHOL 2mg / IRON 0.4mg / SODIUM 64mg / CALCIUM 31mg