Mexican Stuffed Mushrooms

3/4 tsGround cumin

2 cUnseasoned stuffing mix

2 tsSalad oil

12 lgMushrooms; 2 1/2" diameter

1 cloveGarlic; minced/pressed

1 cnDiced green chilies

1/3 cgreen onions; Thinly sliced

1/4 lbJalapeno jack cheese,

3/4 tsChili powder

1 cnTomato sauce

How to Prepare Mexican Stuffed Mushrooms

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 400F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199

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Posted in: Mexican,Mushroom