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Title: Taco Stuffed Mushrooms
Categories: Appetizer Vegetable Hot
Yield: 2 Dozen
| 1 | lb | Med-size White Mushrooms |
| 3 | tb | Vegetable oil |
| 1/2 | c | Sliced green onions,scallion |
| 1/2 | c | Nacho-flavored Tortilla |
| Chips - crushed | ||
| 1 | pn | Ground red pepper |
| 1/2 | c | Shredded hot-pepper, |
| Jack Cheese | ||
| 1/2 | c | Sliced cherry tomatoes |
Preheat oven to 450øF. Remove stems from mushrooms.
On a shallow baking pan place caps, stem side up. Brush outside surface lightly with 2 tb. of the vegetable oil; set aside.
Chop mushroom stems (makes about 2/3 cup).
In a medium skillet, heat remaining 1 tb. of oil until hot; add stems. Cook, stirring frequently until softened, about 2 minutes. Add scallions, tortilla chips and red pepper. Cook, stirring constantly until scallions 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 in a 450øF. oven until mushrooms are tender and hot, about 10 minutes.
Serve hot or warm.
Source: Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
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