|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: 2014-08-19
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