Left to right: Taco Stuffed Mushrooms, Roasted Red Pepper Stuffed Mushrooms
Ingredients
1
pound medium-sized fresh white mushrooms
3
tablespoons vegetable oil, divided
1/2
cup sliced green onions
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
Preheat oven to 450°F. Remove stems from mushrooms. Place caps, stem-side-up, in shallow baking pan. Brush outside surface lightly with 2 tablespoons vegetable oil; set aside. Chop mushroom stems. Heat remaining 1 tablespoon vegetable oil in medium skillet until hot; add mushroom stems. Cook about 2 minutes, stirring frequently until softened. Add green onions, tortilla chips and red pepper. Cook about 2 minutes, stirring constantly until onions are tender. Remove from heat; cool slightly. Stir in cheese. Fill reserved mushroom caps with onion mixture; top each with 1 tomato slice. Bake about 10 minutes or until mushrooms are tender and hot. Serve hot or warm.
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