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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 email@example.com Posted to EAT-L Digest 1 Apr 96 Recipe by: Lansing State Journal From: Roberta Banghart
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