Nacho-Stuffed Mushrooms

INGREDIENTS

• 24 medium-sized Modern fresh white mushrooms, cleaned, trimmed
  (about 1 pound)
• 3 tablespoons vegetable oil, divided
  
• 1/2 cup sliced green onions (scallions)
  
• 1/2 cup crushed nacho-flavored tortilla chips
  
• 1/8 teaspoon ground red pepper
  
• 1/2 cup shredded hot-pepper Jack cheese
  
• 1/2 cup sliced cherry tomatoes

INSTRUCTIONS

Spicy tortilla chips absorb the mushroom juices during baking and provide a short cut to big flavor in these easy stuffed mushrooms.

Preheat oven to 450° F. Remove stems from mushrooms and reserve. On shallow baking pan, place caps stem side up; brush outside surface lightly with 2 tablespoons of the vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup). In medium-sized skillet, heat remaining 1 tablespoon vegetable oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook and stir until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese. Using teaspoon, fill reserved mushroom caps; top each with tomato slice. Bake until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.

Yield: 2 dozen appetizers