Mexican Mushrooms

Mexican delicacy Preparation: 25 minutes Cooking: 60 minutes Refrigeration: 0 minutes Average rating: 7 (rated by 1 users)

Ingredients:

1 cup SPLENDA® No Calorie Sweetener, Granular 1/2 pound mushrooms (field and shitake) 1 (7 ounce) can huitlacoche 1 medium white onion, finely chopped 1 tablespoon olive oil 1 tablespoon margarine 1 tablespoon finely chopped garlic 1 cup fresh corn kernels 1 teaspoon salt 1 teaspoon pepper 3 tablespoons fresh parsley 3 tablespoons fresh cilantro 1 (12 ounce) container cottage cheese 3 cups masa-harina for tortillas 3/4 teaspoon salt 1 3/4 cups warm water

Directions:

For the filling: Cook the onion with the oil and butter for 5 minutes in an 8 inch cast-iron frying pan over medium heat. Add garlic and cook for 3 minutes. Add mushrooms and huitlacoche and continue cooking for 7 minutes. Add SPLENDA® Granular and corn and cook for another 10 minutes. Stir in salt, pepper, cilantro and parsley and set aside. For the masa: Pre-heat a 10 inch comal (griddle or cast-iron frying pan) over medium heat. Mix masa-harina with salt and 1 3/4 cups of warm water to make soft but not dry dough. Divide the dough into 20 balls; shape each ball into a 5 inch long by 1 1/2 inches wide log. Place a log between two sheets of plastic, put it in a tortilla press and press down. If you do not have a tortilla press, press with your hand and create an oval shape, turn it and press on the other side. Remove the plastic and place over the pre-heated griddle. Cook for 2 to 3 minutes on each side or until it starts to brown and removes easily form the griddle without braking. Top each tortilla with the filling and cheese, fold and serve. Pre-made corn tortillas can also be warmed and filled in place of the fresh masa recipe. Note: Exchanges per serving: 1/2 medium fat meat, 2/3 fat, 2 starch.

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