Title: MEXICAN STUFFED MUSHROOMS
Yield: 6 servings
|12||LG||mushrooms,2 1/2 inch diameter|
|1/3||C||thinly sliced green onions|
|1||CN||diced green chilies|
|1/4||LB||jalapeno jack cheese, shredded|
|2||C||unseasoned stuffing mix|
|20 milligrams cholesterol.|
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-12 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 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 inch 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;
~Kathy Addison, Albuquerque, New Mexico.