| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Appetizers |
6 |
Servings |
INGREDIENTS
| 12 |
lg |
Mushrooms,2 1/2" diameter |
| 1/3 |
c |
Thinly sliced green onions |
| 1 |
|
Garlic clove,minced/pressed |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Chili powder |
| 1 |
cn |
Tomato sauce |
| 1 |
cn |
Diced green chilies |
| 1/4 |
lb |
Jalapeno jack cheese, shredded |
| 2 |
c |
Unseasoned stuffing mix |
| 2 |
ts |
Salad oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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