Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12 inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and quarter 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 half the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13 inch pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico.