Taco Stuffed Mushrooms

Recipe courtesy of the Mushroom Council


Yield: 24 servings


1 pound medium-size fresh white mushrooms

3 tablespoons vegetable oil, divided Salt

1/2 cup sliced green onions (scallions)

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. On a shallow baking pan place caps stem side up; brush outside surface lightly with 2 tablespoons vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup).

In a medium skillet heat remaining 1 tablespoon vegetable oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook, stirring constantly, until onions 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 until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.


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