Mexican Stuffed Mushrooms Recipe
Servings: 6
Ingredients
- 12 lrg (about 1-1/2 pound total) mushrooms about 2-1/2 inches in diameter rinsed
- 1/3 c. green onions thin sliced garlic cloves chopped
- 3/4 tsp Grnd cumin
- 3/4 tsp Chili pwdr
- 1 can (8 ounce.) tomato sauce
- 1 can (4 ounce.) diced green chilies
- 1/4 lb Jalapeno jack cheese shredded
- 2 c. Unseasoned stuffing mix
- 2 tsp Salad oil
Directions
- Twist mushroom stems free, trim off dry ends, and finely chop stems.
- In a 10- to 12-inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili pwdr, and 1/4 c. water. Stir often till vegetables begin to brown. Add in 2 Tbsp. water, scrape browned bits free, and repeat step. Add in tomato sauce, chilies, and 1/2 of the cheese. Remove from heat and gently stir in the stuffing.
- Rub mushrooms with oil. Set c. side up in a 9- by 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree oven till cheese is lightly browned., 15 to 20 min.
- Makes 6 appetizer servings.
- COMMENTS: These baked mushrooms are mounded high with stuffing, and make hearty appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 69 | 47% |
| Total Fat 7.67g | 10% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 549mg | 23% |
| Potassium 257mg | 7% |
| Total Carbs 15.27g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.62g | 2% |
| Protein 4.94g | 8% |
