Mexican Stuffed Mushrooms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 large: Mushrooms, 2 1/2" diameter
1/3 cup: Thinly sliced green onions,
1: Garlic clove, minced/pressed
3/4 tsp: Ground cumin,
3/4 tsp: Chili powder,
1 can: Tomato sauce,
1 can: Diced green chilies,
1/4 lbs: Jalapeno jack cheese, shredded
2 cup: Unseasoned stuffing mix,
2 tsp: Salad oil,
Directions:
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 400F.
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.
Source from luhu.jp
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 400F.
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.
Source from luhu.jp