1 pound medium fresh white mushrooms
3 tablespoons vegetable oil, divided
1/2 cup sliced green onions
1/2 cup crushed nacho-flavored tortilla chips
1/8 teaspoon cayenne pepper
1/2 cup shredded pepper jack cheese
1/2 cup sliced cherry tomato


1. Preheat oven to 450 degrees F. Remove stems from mushrooms. On a shallow baking sheet, place caps stem side up; brush outside surface lightly with 2 tablespoons vegetable oil; set aside.
2. Chop mushroom stems (makes about 2/3 cup). In a medium skillet heat, remaining vegetable oil until hot; add mushroom stems, cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and cayenne pepper. Cook, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese.
3. Using a teaspoon, fill reserved mushroom caps; top each with a tomato slice. Bake until mushrooms are tender and hot, about 10 minutes.
These mushrooms can be made as mild or spicy as you like. Add more cayenne to make them extra hot.
Taco Stuffed Mushrooms
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