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.

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