|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)|
Remove the stems from the mushrooms.
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.
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 375Â° oven for 8 to 10 minutes or till mushroom caps are tender.