Mexican Stuffed Mushrooms
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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 |
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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.
Author's 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.
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