• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 25


  • 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.


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

Categories: Appetizer  Mushroom 

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