Mexican Stuffed Mushrooms

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

12 lg. mushrooms (2-1/2 inch diameter)
1 can diced green chilies
1/3 cup green onions, thinly sliced
1/4 lb. shredded jalapeño jack cheese
1 clove garlic, minced or pressed
3/4 tsp. ground cumin
2 cups unseasoned stuffing mix
3/4 tsp. chili powder
2 tsp. salad oil
1 can tomato sauce

INSTRUCTIONS

Twist mushroom stems free; trim off dried ends; finely chop stems. In a 10 to 12-inch 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 tbsp. water; scrape browned bits free; repeat step. Add tomato sauce, chilies, and half the cheese. Remove from heat and gently stir in the stuffing.

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

CHEF COMMENTS

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.

Tagged: portabellamushrooms, sidedishes add tags

Have you made it? What'd you think?

Log in to review this recipe.