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Nacho-Stuffed Mushrooms


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  • 24 medium fresh white mushrooms - (abt 1 lb) cleaned, trimmed
  • 3 tablespoons vegetable oil divided
  • 1/2 cup sliced green onions (scallions)
  • 1/2 cup crushed nacho-flavored tortilla chips
  • 1/8 teaspoon ground red pepper
  • 1/2 cup shredded hot-pepper Jack cheese
  • 1/2 cup sliced cherry tomatoes


Servings 2


Step 1

Preheat oven to 450 degrees.

Remove stems from mushrooms and reserve. On shallow baking pan, place caps stem-side up; brush outside surface lightly with 2 tablespoons of the vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup).

In medium-sized skillet, heat remaining 1 tablespoon vegetable oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook and stir until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese.

Using teaspoon, fill reserved mushroom caps; top each with tomato slice. Bake until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.

This recipe yields 2 dozen appetizers.

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