Side Pannel
Mexican Stuffed Mushrooms
Mexican Stuffed Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Appetizers
Ingredients List
- 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
Directions
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.
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.
Tweet