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

Remove the stem 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 mushroom caps. Place stuffed mushrooms in a 13"x9" baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. Makes 16 to 20 appetizers.