Mexican Stuffed Mushrooms

Recipe Ingredients

12 oz	340g	Mushrooms - 2 1/2" diameter (large)
1/3 cup	20g / 0.7oz	Thinly sliced green onions
1		Garlic clove - minced/pressed
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Chile powder
1		Tomato sauce
1		Diced green chiles
1/4 lb	113g / 4oz	Jalapeno jack cheese - shredded
2 cups	220g / 7.8oz	Unseasoned stuffing mix
2 teaspoons	10ml	Salad oil

Recipe Instructions

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, chile 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, chiles, 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.

Source:
Vegetarian Fast and Fancy Cookbook

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