This is a print preview of "Mexican Stuffed Mushrooms" recipe.

Mexican Stuffed Mushrooms Recipe
by Global Cookbook

Mexican Stuffed Mushrooms
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 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

Directions

  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.