Mexican Stuffed Mushrooms Recipe

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Ingredients:

12 large mushrooms,2 1/2 diameter
1/3 cup thinly sliced green onions
1 garlic clove,minced/pressed
3/4 tsp ground cumin
3/4 tsp chili powder
1 can tomato sauce
1 can diced green chilies
1/4 lb jalapeno jack cheese, shredded
2 cup unseasoned stuffing mix
2 tsp salad oil

Instructions:

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.

Servings: 6

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