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Finger food - Mushroom and cheese stuffed zucchinni-- Recipe

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This recipe for Finger food - Mushroom and cheese stuffed zucchinni--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Lawson
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
14small zucchini cut in 14 lengthwise (scoop out pulp and reserve)
-----
in frying pan, add 3/4 cup olive oil
( you may add 4 minced chili peppers if you want this spicey)
1 onion chopped
1 1/2 cups chopped fresh mushrooms
3 cloves of minced garlic
cover and cook until juicy, add
zucchini pulp and continue to cook uncovered until the juice evaporates.
Add to pan:
8 oz cream cheese
3 eggs beaten
1 1/2 cups parmesean cheese
2 cups of fresh chopped parsley
Cook, stirring often, for 10 minutes
Cool.
Stuff zucchini shells, sprinkle with 1/2 cups of additional parmesean cheese.
Bake for 10 minutes at 350 then put under the broiler to brown.

Directions:
Directions:
see above

Number Of Servings:
Number Of Servings:
14 to 28, depending on size of the zucchini
Personal Notes:
Personal Notes:
Pati's note:
This recipe looks like it is intended to feed a gang of people. This may take a while to prepare but doesn't look tough,
I haven't made it but I think II will.

 

 

 

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