Mexican stuffed mushrooms – recipe – Sunset’s Kitchen Cabinet – Column
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.
COPYRIGHT 1992 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group
