Ingredients for Mexican Stuffed Mushrooms
- Whole Mushroom
- Green Onion
- Garlic Clove
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup water
- 1/2 cup tomato sauce
- Green Chili Peppers
- Monterey Jack Pepper Cheese
- Seasoned Stuffing Mix
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How to Make Mexican Stuffed Mushrooms
- Twist mushroom stems free from caps. Trim dried ends from stems and finely chop.
- In a medium frying pan, combine 1 cup chopped mushroom stems, 1/4 cup chopped green onions, 2 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/4 cup water.
- Bring to a boil. Reduce heat and simmer until water evaporates and vegetables begin to brown (about 5-7 minutes), stirring occasionally.
- Stir in 1/2 cup tomato sauce and 1/2 cup chopped bell peppers (any color). Add 1/2 cup shredded cheese.
- Remove from heat and stir in 1 cup unseasoned stuffing mix.
- Preheat oven to 400°F (200°C). Lightly spray a 9x13 inch baking pan with olive oil cooking spray.
- Spoon approximately 1 teaspoon of the stuffing mixture into each mushroom cap.
- Arrange stuffed mushrooms in the prepared baking pan.
- Sprinkle the remaining 1/2 cup shredded cheese over the mushrooms.
- Bake for 15-20 minutes, or until cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
13g
Carbs
1g
