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Ingredients
- 24 lrg mushrooms
- 1/2 lb chorizo
- 1 c. Monterey jack cheese, grated
- 1/4 c. taco sauce
- 1/4 c. sliced green onions
Directions
- Wash mushrooms and pat dry. Remove stems and reserve for another use.
- Remove sausage meat from it' casing and fry in a small skillet till no longer pink. Use a wooden spoon to break up into small crumbly pcs.
- Drain fat from sausage meat, stir in cheese. Fill each cap with about 1 teaspoon of the sausage/cheese mix and place in an ungreased baking dish.
- Spoon taco sauce over caps and bake for 2-25 min or possibly till heated through. Remove from over, transfer to a platter and sprinkle with green onions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 963g | |
| Calories 1611 | |
| Calories from Fat 1106 | 69% |
| Total Fat 122.88g | 154% |
| Saturated Fat 54.38g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 300mg | 100% |
| Sodium 3958mg | 165% |
| Potassium 2763mg | 79% |
| Total Carbs 32.31g | 9% |
| Dietary Fiber 6.0g | 20% |
| Sugars 13.96g | 9% |
| Protein 99.31g | 159% |
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