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Zucchini Stuffed Mushrooms
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- #45194
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/4 cups shredded zucchini
1 teaspoon salt
30 large fresh mushrooms
1/4 cup butter or margarine, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed saltine crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
directions
Combine zucchini and salt in colander; let stand 30 minutes.
Press zucchini between paper towels to remove excess moisture.
Clean mushrooms with damp paper towels. Remove stems and reserve for another use or discard. Brush mushroom caps with 3 tablespoons butter. Place on a rack in a broiler pan.
Saute garlic in remaining 1 tablespoon butter in a large skillet over medium-high heat for 1 minute. Add zucchini and cook 2 more minutes.
Remove from heat and cool slightly. Stir in ricotta cheese and remaining five ingredients.
Spoon mixture evenly into mushroom caps. Bake at 375 degrees F for 20 minutes. Serve immediately.
added by
sandyu42
nutrition data
67 calories, 4 grams fat, 6 grams carbohydrates, 2 grams protein per serving.
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