Zucchini and Cheese Stuffed Mushrooms

Stem the mushrooms and save stems for another use. Set caps aside.

Make sure your zucchini are young enough to not have many seeds, or seed them before shredding. Shred zucchini into a fine grate and microwave, covered, for 4 to 5 minutes or until steamed through. Place cooked zucchini onto a clean tea or bar towel and allow to cool slightly. Then wring as much of the liquid out as you can. It will give up a lot, and you want it as dry as possible.

Steam or microwave mushroom caps until tender, 2 to 3 minutes.

Combine dry zucchini, Alouette cheese, parmesan, mayonnaise, Tabasco, Worcestershire, salt, and pepper, and mix well. Spoon or pipe this mixture evenly into cooked mushroom caps.

Mix bread crumbs and reserved Parmesan cheese and sprinkle on top of stuffed mushrooms. You may now refrigerate for later, or toast under the broiler until bubbly. Serve hot.