Mexican Stuffed Mushrooms
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 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
2 1/2 inch diameter |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
2 1/2 inch diameter |
|
| 79 | ml |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
garlic cloves
minced, pressed |
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
chili powder
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
green chili peppers
diced |
*
|
| 113.4 | g |
monterey jack cheese
shredded, with jalapeno pepper |
|
| 473 | ml |
stuffing mix
unseasoned |
* |
| 1E+1 | ml |
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.
