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Mexican Stuffed Mushrooms

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      Title: MEXICAN STUFFED MUSHROOMS
 Categories: Mexican, Appetizers
      Yield: 6 Servings
 
     12 lg Mushrooms,2 1/2" diameter
    1/3 c  Thinly sliced green onions
      1    Garlic clove,minced/pressed
    3/4 ts Ground cumin
    3/4 ts Chili powder
      1 cn Tomato sauce
      1 cn Diced green chilies
    1/4 lb Jalapeno jack cheese,
           -shredded
      2 c  Unseasoned stuffing mix
      2 ts Salad oil
 
  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.
 
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