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Taco Stuffed Mushrooms




Source of Recipe


Internet


List of Ingredients




1 pound medium-size fresh white mushrooms
3 tablespoons vegetable oil, divided
Salt
1/2 cup sliced green onions (scallions)
1/2 cup crushed nacho-flavored tortilla chips
Pinch ground red pepper
1/2 cup shredded hot-pepper Jack cheese
1/2 cup sliced cherry tomatoes



Recipe



Preheat oven to 450 degrees.
Remove stems from mushrooms. On 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 cups). 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. Cooking, 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 mushroom slice. Bake until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.

Yield: about 2 dozen.