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Mexican stuffed mushrooms.

Creative ways with everyday foods-- submitted by Sunset readers, tested in Sunset kitchens, approved by Sunset taste panels

12 large (about 1-1/2 lb. total)

mushrooms, each about 2-1/2

inches in diameter, rinsed

1/3 cup thinly sliced green onions

1 clove garlic, minced or pressed

3/4 teaspoon each ground cumin

and chili powder

1 can (8 oz.) tomato sauce

1 can (4 oz.) diced green chilies

1/4 pound jalapeno jack cheese,

shredded

2 cups unseasoned stuffing mix

2 teaspoons salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10- to 12-inch 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 9- by 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400[degrees] oven until cheese is lightly browned, 15 to 20 minutes. Makes 6 appetizer servings.

Per serving: 199 cal.; 9.6 g protein; 8.7 g fat (3.6 g sat.); 23 g carbo.; 731 mg sodium; 20 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Addington, Kathy
Publication:Sunset
Article Type:Column
Date:May 1, 1992
Words:223
Previous Article:Red greens.
Next Article:Gazpacho shrimp and artichoke salad.
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