Mexican Stuffed Mushrooms

Ingredients:

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

Method:

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.