South of the Border Stuffed Mushrooms

• 12 large mushrooms, cleaned
• 14 cup chile, diced canned
• 12 cup low-fat cheddar cheese, grated
• 12 cup low-fat monterey jack cheese, grated
• 12 tablespoon onion, minced
• 14 teaspoon garlic, minced
• 1 tablespoon fat free sour cream

1. Remove the stems from the mushrooms.
2. Wash and pat dry the mushrooms being sure to rinse the stems.
3. Chop the stems and set aside.
4. Drain the juice from the chilis.
5. Mix the cheeses, chilis, onion, garlic, and sour cream with the chopped mushroom stems.
6. Stuff the mixture inside the mushrooms caps, piling it on top if necessary.
7. Broil until cheese bubbles and is starts to turn a golden color.

mushrooms, chile, lowfat, lowfat monterey jack cheese, onion, garlic, sour cream

Taken from www.food.com/recipe/south-of-the-border-stuffed-mushrooms-438088 (may not work)