Mexican stuffed mushrooms

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Recipe by: ziËgo

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Mushrooms,2 1/2" diameter 1 cn Diced green chilies
1/3 c Thinly sliced green onions 1/4 lb Jalapeno jack cheese,
1 Garlic clove,minced/pressed -shredded
3/4 ts Ground cumin 2 c Unseasoned stuffing mix
3/4 ts Chili powder 2 ts Salad oil
1 cn Tomato sauce

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-12" frying pan over medium heat, combine stems, onions, garlic,
cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin
to brown. Add 2 tablespoons water, scrape browned bits free, and repeat
step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and
gently stir in the stuffing.

Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven
until cheese is lightly browned, 15-20 minutes.

Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams
saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20
milligrams cholesterol.

~Kathy Addison, Albuquerque, New Mexico.