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| Home -> [Appetizers, Central American, Hot & Spicy, Mexican, North American, South American, Vegetarian] -> [Taco stuffed mushrooms Recipe] |
Taco stuffed mushrooms
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Appetizers, Central American, Hot & Spicy, Mexican, North American, South American, Vegetarian |
Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Med-size White Mushrooms | | 3
| tbsp | Vegetable oil | | 1/2
| cup | Sliced green onions, scallion | | 1/2
| cup | Nacho-flavored Tortilla | | | Chips - crushed | | 1
| pinch | Ground red pepper | | 1/2
| cup | Shredded hot-pepper | | | Jack Cheese | | 1/2
| cup | Sliced cherry tomatoes |
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Procedures:
| 1 | Preheat oven to 450°F. | | 2 | Remove stems from mushrooms. | | 3 | on a shallow baking pan place caps, stem side up. | | 4 | Brush outside surface lightly with 2 tb. of the vegetable oil; set aside. | | 5 | chop mushroom stems (makes about 2/3 cup). | | 6 | in a medium skillet, heat remaining 1 tb. of oil until hot; add stems. | | 7 | Cook, stirring frequently until softened, about 2 minutes. | | 8 | Add scallions, tortilla chips and red pepper. | | 9 | Cook, stirring constantly until scallions are tender, about 2 minutes. | | 10 | Remove from heat; cool slightly, stir in cheese. | | 11 | using a teaspoon, fill reserved mushroom caps; top each with a tomato slice. | | 12 | Bake in a 450°F. | | 13 | Oven until mushrooms are tender and hot, about 10 minutes. | | 14 | serve hot or warm. |
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