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Mexican-Style Stuffed Mushrooms
Nb persons: 4
| 1/3 pound | Ground beef |
| 1/2 teaspoon | Garlic, minced |
| 2 Tablespoons | Onion, minced |
| 1 teaspoon | Cumin |
| 1 teaspoon | Chili powder |
| 1 Tablespoon | Mild green chiles, chopped, canned |
| 1/2 cup | Monterey Jack, grated |
| 1/2 cup | Breadcrumbs |
| 12 large | Mushrooms |
Nick Sundberg
Serve these appetizers with cold Mexican beer.
Makes 12
Brown the beef in a skillet. Add the onion and garlic. Cook until just soft. Remove from the heat. Add the cumin, chili powder, chiles, cheese and breadcrumbs. Remove the stems from the mushrooms. Fill the caps with the mixture. Place on a lightly oiled cookie sheet and bake at 375 until lightly browned (about 35 minutes). Serve warm.
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