Mexican stuffed mushrooms

Sunset, May, 1992 by Kathy Addington

Creative ways with everyday foods-- submitted by Sunset readers, tested in Sunset kitchens, approved by Sunset taste panels

12 large (about 1-1/2 lb. total)

mushrooms, each about 2-1/2

inches in diameter, rinsed

1/3 cup thinly sliced green onions

1 clove garlic, minced or pressed

3/4 teaspoon each ground cumin

and chili powder

1 can (8 oz.) tomato sauce

1 can (4 oz.) diced green chilies

1/4 pound jalapeno jack cheese,

shredded

2 cups unseasoned stuffing mix

2 teaspoons salad oil

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

In a 10- to 12-inch 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 9- by 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400[degrees] oven until cheese is lightly browned, 15 to 20 minutes. Makes 6 appetizer servings.

Per serving: 199 cal.; 9.6 g protein; 8.7 g fat (3.6 g sat.); 23 g carbo.; 731 mg sodium; 20 mg chol.