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Source: America's Favorite Food Associations

Taco Stuffed Mushrooms
A unique stuffed mushroom.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 pound fresh white mushrooms, medium size
3 tablespoons Crisco® Vegetable Oil, divided
1/2 cup green onions, sliced (scallions)
1/2 cup tortilla chips, nacho-flavored
1 pinch ground red pepper
1/2 cup cherry tomatoes, sliced




Preheat oven to 450ºF. Remove stems from mushrooms. In a shallow baking pan place caps stem side up; brush outside surface lightly with 2 tbs. vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup). In a medium skillet heat remaining 1 tbs. vegetable oil until hot; add mushroom stems. cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook, stirring constantly, until onions 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 until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.




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