• 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

1. Twist mushroom stems free, trim off dried ends, and finely chop stems.
3. 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.
5. Add 2 tablespoons water, scrape browned bits free, and repeat step.
7. Add tomato sauce, chilies, and 1/2 the cheese.
9. Remove from heat and gently stir in the stuffing.
11. Rub mushrooms with oil. Set cup side up in a 9x13" pan.
12. Mound all the filling into caps.
14. Sprinkle with remaining cheese.
16. 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!