MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Mexican, Appetizers
       Yield: 6 servings
      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,
       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.