Recipe - Mexican Stuffed Mushrooms

12 lg Mushrooms,2 1/2" diameter
1/3 cup Thinly cut or sliced up green onions
1 Garlic clove,minced/pressed
Three fourths teaspoon Ground cumin
Three fourths teaspoon Chili powder
1 cn Tomato sauce
1 cn Diced green chilies
One fourth pound Jalapeno jack cheese,
shredded
2 cup Unseasoned stuffing mix
2 teaspoon Salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 1012" frying pan over medium heat, combine stems, onions, garlic,
cumin, chili powder, and One fourth 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 One half 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, 1520 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini