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Mexican Stuffed Mushrooms

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Member since 2007

Serves 12 | Prep Time 25 | Cook Time 20


12 lg Mushrooms, 2 1/2 inch diameter
1 can Tomato sauce
1/3 cup Thinly sliced green onions
1 can Diced green chilies
1 Garlic clove,minced/pressed
1/4 lb Jalapeno jack cheese,
3/4 teaspoon Ground cumin
2 cups Unseasoned stuffing mix
3/4 teaspoon Chili powder
2 teaspoons Salad oil

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 400F. oven until cheese is lightly browned, 15-20 minutes.

Pairs Well With


Mexican stuffing in a big mushroom. I have to double this when I make them!

This really looks good! I find myself trying to lick the computer screen! Thanks!

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