MEXICAN STUFFED MUSHROOMS

12 large mushrooms -- about 2 1/2" diameter
1/3 cup thinly sliced green onions
1 clove garlic -- minced
3/4 teaspoon cumin
3/4 teaspoon chili powder
8 ounces tomato sauce
4 ounces diced green chilies
1/4 pound jalapeno Jack cheese -- shredded
2 cups unseasoned stuffing mix
2 teaspoons salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-inch skillet over medium heat, combine stem, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water and scrape browned bits free. Add tomato sauce, chilies, and half of cheese. Remove from heat and gently stir in the stuffing mix.

Rub mushrooms with oil. Set cup side up in a 9- x 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree F. oven until cheese is lightly browned, 15 to 20 minutes. Yield: 6 appetizer servings.

Per Serving: 236 Calories; 14g Fat (50.6% calories from fat); 8g Protein; 22g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 915mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.