16-20 fresh mushrooms
1 sm. zucchini, shredded (3/4 c.)
2 tbsp. sliced green onions
1/3 c. grated Parmesan cheese

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 until vegetables are tender. Drain.

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 375 degree oven for 8-10 minutes or until mushroom caps are tender. Serve warm. Makes 16-20 appetizers.