Cheesy Mushroom Skillet

Photo by Kaitlin H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Yields 4 servings

  • 1 1/2

    teaspoons olive or vegetable oil

  • 4

    oz uncooked vermicelli, broken into 1-inch pieces

  • 1

    medium onion, sliced (about 1 cup) 1

  • 1

    package (8 oz) sliced fresh mushrooms (about 3 cups_

  • 1

    can (14.5 oz) diced tomatoes, undrained

  • 1/2

    cup water

  • 1/2

    tsp salt

  • 1

    cup shredded Monterey Jack cheese (4 oz)

Directions

In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally. Stir in tomatoes, water and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese

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