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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