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Ingredients:
1 lb med-size white mushrooms
3 tbsp vegetable oil
1/2 cup sliced green onions,scallion
1/2 cup nacho-flavored tortilla
1 chips - crushed
1 pinch ground red pepper
1/2 cup shredded hot-pepper,
1 jack cheese
1/2 cup sliced cherry tomatoes
Instructions:
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 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 450°F. 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
Servings: 2
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
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