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Aztec Stuffed Mushrooms

Yield: 42 Servings

Ingredients and directions for this recipe

42 Large mushrooms
1 lb Ground venison
1 c Wheat tortilla bread crumbs
1/2 c Minced coriander
2 tb Corn oil
Salt and pepper to taste

Remove stems form mushrooms and chop finely; reserve caps. Combine
chopped stems and remaining ingredients in bowl; mix well. Stuff
mixture into reserved mushromm caps. Place on baking sheet. Bake at
350 degrees for 25 to 35 minutes or until heated through.

See also:
Previous recipe Aztec Soup
Next recipe Aztec Torte

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