Title: Mexican Stuffed Mushrooms
Categories: Mexican Appetizer
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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