Mexican Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It's different from most other stuffed mushroom recipes I've found here, and is a wonderful appetizer for a Mexican meal. As a bonus, these are relatively low-fat. My personal preference is to use smaller mushrooms, just enough for a mouthful. Otherwise, it gets pretty messy. Please note, the stuffing mix should be unseasoned. No matter how hard I try, the database automatically adds the word seasoned to the phrase stuffing mix . Ingredients:
1 lb whole mushroom (i use cremini) |
1/3 cup green onion, thinly sliced |
1 garlic clove, crushed |
1 teaspoon chili powder |
3/4 teaspoon cumin, ground |
1/4 cup water |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can green chili peppers, chopped |
1/4-1/2 lb monterey jack pepper cheese, shredded |
2 cups unseasoned seasoned stuffing mix (i use pepperidge farm) |
Directions:
1. Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
2. In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
3. Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
4. Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
5. Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
6. Bake for 15 - 20 minutes, until the cheese is lightly browned.
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