Mexican Stuffed Mushrooms

12 lg Mushrooms,2 1/2" diameter

1/3 c Thinly sliced green onions

1 Garlic clove,minced/pressed

3/4 ts Ground cumin

3/4 ts Chili powder

1 cn Tomato sauce

1 cn Diced green chilies

1/4 lb Jalapeno jack cheese,

-shredded 2 c Unseasoned stuffing mix

2 ts Salad oil

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. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico.