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Name: Taco Stuffed Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Medium fresh white mushrooms; 1/2 c Sliced green onins; 1/2 c Sliced cherry tomatoes; 1/2 c Crushed nacho-favored; 1/2 c Shredded hot-pepper Jack; 3 tb Vegetable oil; 1 pn Ground red pepper

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INGREDIENTS

1 lb Medium fresh white mushrooms
1/2 c Sliced green onins
1/2 c Sliced cherry tomatoes
1/2 c Crushed nacho-favored
1/2 c Shredded hot-pepper Jack
3 tb Vegetable oil
1 pn Ground red pepper

Servings

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 Date: Wed, 12 Feb 1997 14:01:10 -0500 Posted to MM-Recipes Digest by Judith Vonneumann on Apr 04, 1998

NOTES

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Taco Stuffed Mushrooms

1 lb Medium fresh white mushrooms 
1/2 c Sliced green onins 
1/2 c Sliced cherry tomatoes 
1/2 c Crushed nacho-favored 
1/2 c Shredded hot-pepper Jack 
3 tb Vegetable oil 
1 pn Ground red pepper

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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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 6 Servings

Calories: 40
Calories from Fat: 40 (100%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.9mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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