South of the Border Stuffed Mushrooms
"These treats combine the best of the border foods."
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
24 mushrooms
ingredients
- 24 large mushrooms, cleaned
- 2 1/2 cup diced canned chilies or 1/2 cup frozen chile
- 1 cup grated cheddar cheese
- 1 cup grated monterey jack cheese
- 1 tablespoon minced onion
- 2 tablespoons sour cream
directions
- Remove the stems from the mushrooms.
- Rinse the mushrooms and pat dry; rinse the stems.
- Chop the stems and set aside.
- If the chilis are fresh, roast and peel and dice them.
- Otherwise, thaw or drain the chilis.
- Mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems.
- Stuff the mushrooms with the mixture, piling it on top if necessary.
- Broil until cheese bubbles and is golden.
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Reviews
-
I made these for my son for his after school snack (he's a mushroom lover). They were terrific. Just spicy enough but they didn't "bite". Thanks so much for sharing. -
A wonderful twist on a classic. I used pickled jalapenos and it was delicious with a nice kick. Thank you.
-
5 star all the way. I only made 4 large mushrooms to have as a side dish with a steak dinner Mmmm They were perfect. I used a whole fresh Japapeno finely chopped and light cheese - Just great - Thanks for posting a recipe that will be made again
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
