Mexican Stuffed Mushrooms

Mexican Stuffed Mushrooms

2 reviews, 4.5 star(s). 100% would make again

Ready in 1h

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3/4 ts Ground cumin
2 c Unseasoned stuffing mix
2 ts Salad oil
12 lg Mushrooms; 2 1/2" diameter
1 clove Garlic; minced/pressed
1 cn Diced green chilies
1/3 c green onions; Thinly sliced
1/4 lb Jalapeno jack cheese,
3/4 ts Chili powder
1 cn Tomato sauce

Original recipe makes 6



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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Served with fajitas.
jamieo 9y ago

Lynora1 9y ago

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