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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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 18.5mg||6 %|
|Sodium 1590.9mg||55 %|
|Potassium 605mg||16 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 46.2g|
|Protein 12.9g||18 %|
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Calories per serving: 319
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