Shelly's Recipe

MEXICAN STUFFED MUSHROOMS

Category: Stuffed Mushrooms

12 large mushrooms, 2 1/2 inch diameters, stems removed and chopped
1/3 cup thinly sliced green onions
1 clover garlic, minced
3/4 tsp ground cumin and chili powder
1/4 cup water
1 can small tomato sauce and diced green chilies
1/4 cup jalapeno jack cheese, shredded
2 cups unseasoned stuffing mix
2 tsp oil

In a skillet over medium heat, combine stems, and next 5 ingredients. Stir often until vegetables begin to brown. Add 2 tbsp water, scrape browned bits free and repeat step. Add next 2 ingredients and 1/2 the cheese. Remove from heat and gently stir in stuffing.

Rub mushrooms with oil. Set cup side up in a 13x9’. Mound all filling into caps. Sprinkle with remaining cheese. Bake at 400 for 15-20 minutes or until cheese melts and is lightly browned.