Mexican Stuffed Mushrooms

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

12	large	mushrooms	2 1/2 inch diameter
1/3	cup	scallions, spring or green onions	thinly sliced
1	each	garlic clove	minced, pressed
3/4	teaspoon	cumin	ground
3/4	teaspoon	chili powder
1	can	tomato sauce
1	can	green chili peppers	diced
1/4	pound	monterey jack cheese	shredded, with jalapeno pepper
2	cups	stuffing mix	unseasoned
2	teaspoons	vegetable oil

Directions

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

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Member Review

Canadian Cipate (C-Pout)

Haven't made this one yet, but ma belle-soeur (my sister-in-law) makes an outstanding cipate every Christmas Eve. I think you'll need more than one 9 inch pie crust for all the layers.

Reviewed by Jennybjune