MEXICAN STUFFED MUSHROOMS

Servings: 6
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

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 9×13′ 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.