| 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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