Taco Stuffed Mushrooms

By á-170456

Ingredients

• 1 pound fresh medium-size white mushrooms
• 3 tablespoons vegetable oil divided
• 1/2 cup sliced green onions (scallions)
• 1/2 cup nacho-flavored tortilla chips
• 1 pinch ground red pepper
• 1/2 cup hot-pepper jack cheese
• 1/2 cup cherry tomatoes sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Remove stems from mushrooms. In a shallow baking pan place caps stem-side up; brush outside surface lightly with 2 tablespoons vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup).

In a medium 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, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese.

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

This recipe yields 4 servings.