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Mexican Stuffed Mushrooms

 
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These Mexican stuffed mushrooms were delicious. The recipe was very easy to follow, and these stuffed mushrooms were packed with yumminess. Absolutely enjoyed it, will be making these tasty bites again for sure!

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

12 large mushrooms
2 1/2 inch diameter
cup scallions, spring or green onions
thinly sliced
1 garlic cloves
minced, pressed
¾ teaspoon cumin
ground
¾ teaspoon chili powder
1 can tomato sauce
*
1 can green chili peppers
diced
*
¼ 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 ¼ 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 ½ 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℉ (200℃) F oven until cheese is lightly browned, 15 to 20 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 11958% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 204mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 27%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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