|12||large||mushrooms||2 1/2 inch diameter|
|1/3||cup||scallions, spring or green onions||thinly sliced|
|1||each||garlic clove||minced, pressed|
|1||can||green chili peppers||diced*|
|1/4||pound||monterey jack cheese||shredded, with jalapeno pepper|
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.
First published: 1996-01-27 last updated: 2014-04-16
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles