Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Mexican-Style Ground Beef Stuffed Mushrooms
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- #33147
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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 cheese, grated
1/2 cup breadcrumbs
12 large mushrooms
directions
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 degrees F until lightly browned (about 35 minutes). Serve warm.
added by
gladysdinletir
nutrition data
76 calories, 4 grams fat, 5 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 11, 2007
Mushroom caps were a little dried out after baking for 30 minutes. Don't know if you should brush with water or have them sit in water while baking. Also, there was a ton of breadcrumb mixture leftover, so you may want to cut it even further. Tastewise - awesome! Next time I'm going to make more than 12 mushrooms because they go fast.