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MEXICAN STUFFED MUSHROOMS

Ingredients: 12 large Mushrooms,2 1/2" diameter 1/3 Cup(s) Thinly sliced green onions 1 Garlic clove,minced/pressed 3/4 Teaspoon(s) Ground cumin 3/4 Teaspoon(s) Jumbo pasta shells 1 Can(s) Cottage cheese sm curd 1 Can(s) Diced green chilies 1/4 Pound(s) Jalapeno jack cheese, shredded 2 Cup(s) Unseasoned stuffing mix 2 Teaspoon(s) Salad oil Directions: Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" 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 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico.
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