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

In a 10- to 12-inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 of the cheese. Remove from heat and gently stir in the stuffing.

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

Makes 6 appetizer servings.

COMMENTS: These baked mushrooms are mounded high with stuffing, and make hearty appetizers.

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