| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Appetizers, Cheese/eggs, Vegetables, Low-fat | 6 | Servings | |
INGREDIENTS
| 1 | lb | Medium fresh white mushrooms |
| 3 | tb | Vegetable oil |
| 1/2 | c | Sliced green onins |
| 1/2 | c | Crushed nacho-favored tortilla chips |
| 1 | pn | Ground red pepper |
| 1/2 | c | Shredded hot-pepper Jack cheese |
| 1/2 | c | Sliced cherry tomatoes |
INSTRUCTIONS
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 EAT-L 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 MM-Recipes Digest by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Apr 04, 1998
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