Mushrooms With Melted Cheese (Hongos Con Queso) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Mexican Recipes' by Marge Poore Ingredients:
1 tablespoon vegetable oil |
1/2 medium white onion, chopped |
1/2 lb fresh mushrooms, halved and thinly sliced |
1 tablespoon chopped fresh epazote leaves (or oregano) |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper, to taste |
2 cups shredded monterey jack cheese |
crisp corn tortilla chips |
Directions:
1. Preheat oven to 375°.
2. In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3-4 minutes.
3. Add in the mushrooms, epazote, salt, and pepper; cook, stirring, until all the moisture has evaporated, 3-4 minutes.
4. Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate.
5. Spread the cheese on top and bake until the cheese is melted and bubbly, about 6-8 minutes.
6. Serve at once with the chips.
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