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.