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