Mexican Stuffed Mushrooms
Try this Mexican Stuffed Mushrooms recipe, or contribute your own. "Mexican" and "Stuffed" are two of the tags cooks chose for Mexican Stuffed Mushrooms.
Yield: 6 Ready in 45 minutes
favorite of 532 people 207 people want to try
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Mexican Stuffed Mushrooms Preparation
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 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.
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Mexican Stuffed Mushrooms Reviews
Served with fajitas.
7 years, 1 months, 2 weeks, 4 days, 5 hours, 45 minutes ago
7 years, 2 months, 2 days, 1 hours, 29 minutes ago
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