Mexican Stuffed Mushrooms

• 12 lg. mushrooms (2-1/2 inch diameter)
• 1 can diced green chilies
• 1/3 cup green onions, thinly sliced
• 1/4 lb. shredded jalapeno jack cheese
• 1 clove garlic, minced
• pressed
• 3/4 tsp. ground cumin
• 2 cups unseasoned stuffing mix
• 3/4 tsp. chili powder
• 2 tsp. salad oil
• 1 can tomato sauce

1. Twist mushroom stems free; trim off dried ends; finely chop stems.
2. In a 10 to 12-inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water.
3. Stir often until vegetables begin to brown.
4. Add 2 tbsp.
5. water; scrape browned bits free; repeat step.
6. Add tomato sauce, chilies, and half the cheese.
7. Remove from heat and gently stir in the stuffing.
8. Rub mushrooms with oil.
9. Set cup side up in a 9x13-inch pan.
10. Mound all the filling into caps.
11. Sprinkle with remaining cheese.
12. Bake in a 400F.
13. oven until cheese is lightly browned, approximately 15 to 20 minutes.

mushrooms, green chilies, green onions, jack cheese, clove garlic, pressed, ground cumin, unseasoned stuffing mix, chili powder, salad oil, tomato sauce

Taken from www.foodgeeks.com/recipes/3727 (may not work)