Mexican stuffed mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Mushrooms,2 1/2\" diameter |
| ⅓ | cup | Thinly sliced green onions |
| 1 | Garlic clove,minced/pressed | |
| ¾ | teaspoon | Ground cumin |
| ¾ | teaspoon | Chili powder |
| 1 | can | Tomato sauce |
| 1 | can | Diced green chilies |
| ¼ | pounds | Jalapeno jack cheese, shredded |
| 2 | cups | Unseasoned stuffing mix |
| 2 | teaspoons | Salad oil |
Directions
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 ¼ 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 ½ 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; 9⅗ grams protein; 8.7 grams fat; (3⅗ grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol.
~Kathy Addison, Albuquerque, New Mexico.