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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| 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 |
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