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    PrimaRecipes --> Appetizers, Mushrooms

    category: Appetizers, Mushrooms
    keywords: Mexican, mushrooms, Appetizers
    servings: 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,
          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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