Recipe - Taco Stuffed Mushrooms

1 pound Medium fresh white mushrooms
3 tablespoon Vegetable oil
One half cup Sliced green onins
One half cup Crushed nachofavored
tortilla chips
1 pn Ground red pepper
One half cup Shredded hotpepper Jack
cheese
One half cup Sliced cherry tomatoes

Preheat oven to 450 F. Remove stems from mushrooms. On shallow baking pan,
place caps, stem side up. Brish outside surface lightly with 2 Tbsp. of the
vegetable oil. Set aside. In a medium skillet, heat remaining 1 Tbsp. oil
until hot; add mushroom stems. Cook, stirring frequently, until softened,
about 2 minutes. Add green onions, tortilla chips and ground rd pepper.
Cook, stirring constantly, until onions are tender, about 2 minutes. Remove
from heat; cool slightly; stir in cheese. Using teaspoon, fill reserved
mushroom caps; top each with a tomato slice. Bake in a 450 F. oven until
mushrooms are tender and hot, about 10 minutes. Serve hot or warm. Makes
about 2 dozen. Per serving; 33 calories, 3 g. fat, 18 mg. sodlium, 1 g.
protein, 2 g. carbohydrate. MC formatting by bobbi744@sojourn.com Posted to
EATL Digest 1 Apr 96

Recipe by: Lansing State Journal

From: Roberta Banghart bobbi744@sojourn.com

Date: Wed, 12 Feb 1997 14:01:10 0500
Posted to MMRecipes Digest by Judith Vonneumann pooh4jvn@ix.netcom.com
on Apr 04, 1998