Taco Stuffed Mushrooms



	Taco Stuffed Mushrooms appetizers, veggies 1 lb med-size white mushrooms 3 tablespoon 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 Preheat oven to 450øF. 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 450øF. 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