MEXICAN STUFFED MUSHROOMS
12 large mushrooms -- about 2 1/2" diameter
1/3 cup thinly sliced green onions
1 clove garlic -- minced
3/4 tsp cumin
3/4 tsp chili powder
8 ounces tomato sauce
4 ounces diced green chilies
1/4 pound jalapeno Jack cheese -- shredded
2 cups unseasoned stuffing mix
2 tsp salad oil
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-inch skillet over medium heat, combine stem, onions, garlic,
cumin, chili powder,
and 1/4 cup water.
Stir often until vegetables begin to brown.
Add 2 tbsp. water and scrape browned bits free.
Add tomato sauce, chilies, and half of cheese.
Remove from heat and gently stir in the stuffing mix.
Rub mushrooms with oil.
Set cup side up in a 9 x 13 inch pan.
Mound all the filling onto caps.
Sprinkle with remaining cheese.
Bake in a 400 degree F oven until cheese is lightly browned, 15 to 20
minutes.
Yield: 6 appetizer servings.
Nutritional Information Per Serving: 236 Calories; 14g Fat; 8g Protein;
22g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 915mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.
