Tasty Planner - Recipe - Mexican Stuffed Mushrooms by Sarah Cavanagh

Instructions

Twist mushroom stems free, trim off dried ends, and finely chop stems. In 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 tbs water, scrape browned bits free, and repeat step. Add tomato sauce, chilis, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9×13 baking pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400F oven until cheese is lightly browned, 15-20 minutes.