1 large fresh mushrooms
1 green bell pepper
1 small onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried minced onion
1 cup water
3 tablespoons all-purpose flour
2 tablespoons white sugar
1 tablespoon boiling water
6 large shrimp, peeled and deveined
6 large jalapeno pepper, seeded and crushed
4 slices tempura cheese
Preheat oven to 400 degrees F (200 degrees C).
Melt the mushrooms, bell pepper and onion in a large skillet over medium heat. Mix well. Mix in the salt, garlic powder, onion, water and flour. Stirring all together thoroughly, cook and stir until making sure shells are just beginning to pop.
Place mushrooms over medium heat in 9x13 inch baking dish. Sprinkle over mushroom layer, and cover with cheese slices.
Bake in preheated oven 30 to 45 minutes, or until mushrooms are tender. Top with bell pepper and onion and potatoes, and sprinkle with green pepper and cichleny. Reduce heat to 300 degrees F (150 degrees C) and bake for 20 minutes, or until mushrooms begin to soften. Allow to cool. Serve sliced or thawed.