• Mexican Stuffed Mushrooms

    0 votes


    • 12 lrg (about 1-1/2 pound total) mushrooms about 2-1/2 inches in diameter rinsed
    • 1/3 c. green onions thin sliced garlic cloves chopped
    • 3/4 tsp Grnd cumin
    • 3/4 tsp Chili pwdr
    • 1 can (8 ounce.) tomato sauce
    • 1 can (4 ounce.) diced green chilies
    • 1/4 lb Jalapeno jack cheese shredded
    • 2 c. Unseasoned stuffing mix
    • 2 tsp Salad oil


    1. Twist mushroom stems free, trim off dry ends, and finely chop stems.
    2. In a 10- to 12-inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili pwdr, and 1/4 c. water. Stir often till vegetables begin to brown. Add in 2 Tbsp. water, scrape browned bits free, and repeat step. Add in tomato sauce, chilies, and 1/2 of the cheese. Remove from heat and gently stir in the stuffing.
    3. Rub mushrooms with oil. Set c. side up in a 9- by 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree oven till cheese is lightly browned., 15 to 20 min.
    4. Makes 6 appetizer servings.
    5. COMMENTS: These baked mushrooms are mounded high with stuffing, and make hearty appetizers.

    Similar Recipes

    Leave a review or comment